Kettle lentils with rabbit

Ingredients for 1 servings:

• 8 m.-sized onion(s)
• 1 bulb(s) garlic
• 1 bunch of soup vegetables
• 1 large potato(s)
• 1 kg rabbit meat with bones
• 500 g lentils, brown
• 4 tomatoes
• ½ liter white wine
• 3 liters of water
• 4 bay leaves
• 1 large rosemary sprig(s)
• 1 large thyme sprig(s)
• salt and pepper
• e.g. olive oil
• n. B. spice mix (1A soup spice) or granulated broth

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 45 minutes

prepared over an open fire

For this recipe, you’ll need a large pot or kettle. Heat the kettle properly; it needs a lot of heat at the beginning. Tie the rosemary and thyme into a bunch with kitchen string. Roughly chop the rabbit meat, rinse, dry, salt, and pepper it. Heat the oil in the kettle, add the bunch of herbs, and sear the meat. Meanwhile, roughly chop the vegetables. Remove the meat from the kettle and sauté the vegetables in the frying oil. Add a little more olive oil if necessary. Deglaze with white wine and let it simmer slightly. Reduce the heat slightly. Then add 1 liter of water, 2-3 tablespoons of soup seasoning or granulated vegetable stock, and return the meat to the kettle. Cover and simmer for two hours, stirring occasionally. The minutes don’t matter. The stew shouldn’t stick. After the cooking time, remove the meat from the stew and discard the spices. Allow the meat to cool, remove from the bone, and cut into bite-sized pieces. Set aside for the time being. Add the lentils to the broth, add another 2 liters of water, and simmer for another two hours. Be careful with the heat so the pot doesn’t get too hot and the stew doesn’t start to thicken. Stir occasionally and always make sure the lid is on so the liquid doesn’t boil away. Finally, add the rabbit meat back to the pot, mix everything well, and then it’s theoretically ready to serve, although the more time the stew is given, the better. This recipe also works the traditional way on the stovetop, but cooking it over an open fire gives the stew a wonderful smoky note that is otherwise missing.