Mediterranean-style rabbit

Ingredients for 2 servings:

• 4 rabbit legs
• 8 tomatoes
• 1 jar olives, black
• 3 onions
• 2 garlic cloves
• 1 bell pepper(s), green, if desired
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp basil
• 1 bay leaf
• ½ bottle of red wine, strong
• ¼ liter broth or stock
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

cooked with black olives, tomatoes, onions and garlic in red wine

Rub the rabbit legs with olive oil and sear. Then remove from the roasting pan. Season all over with thyme, rosemary, basil, pepper, and salt, and keep warm. Quarter the onions and brown in olive oil. Reduce the heat, add the crushed garlic cloves, and sauté. Quarter the tomatoes. If you like, you can peel them first. If using bell peppers, chop them into small pieces as well. Add everything to the pot. Return the rabbit legs to the roasting pan and deglaze with red wine. Then add the stock. Cook in a preheated oven at 250°C (top/bottom heat) for about 1/2 to 3/4 hour. Serve with potatoes or pasta.