Rabbit Greek style

Ingredients for 4 servings:

• 3 carrots
• 2 onions
• 2 garlic cloves
• 2 sprigs rosemary
• 5 sprigs of thyme
• 150 g Cabanossi
• 1 rabbit, ready to cook, (approx. 2 kg)
• salt and pepper
• 2 tbsp olive oil
• 1 stalk(s) cinnamon
• 2 grains allspice
• 3 juniper berries
• 2 bay leaves
• 1 tbsp vegetable broth, instant
• 500 ml red wine, dry
• 1 can chickpeas (425 ml)
• 300 g cherry tomatoes
• 100 g prunes (soft plums)
• 1 small bunch of parsley
• 1 small bunch of basil
• 500 ml water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 55 minutes

Preheat the oven to 175°C fan/convection oven. Peel, wash, and roughly chop the carrots. Peel and dice the onions and garlic. Wash the rosemary and thyme. Slice the Cabanossi. Cut the rabbit into 8 pieces, wash, pat dry, and rub with salt. Heat the oil in a large roasting pan. Fry the sausage slices until crispy, then remove. Sear the rabbit pieces in batches in the hot frying fat. Briefly fry the carrots, onions, garlic, rosemary, and thyme. Add the sausage, spices, broth, red wine, and 500 ml water. Cover the rabbit and braise in the preheated oven for about 1 1/4 hours. Meanwhile, drain the chickpeas. Wash the tomatoes. Add both to the rabbit along with the plums about 30 minutes before the end of the cooking time and finish braising uncovered. Season the sauce with salt and pepper. Wash the parsley and basil, cut into strips, and sprinkle over the rabbit. Serve with Greek country bread or kritharaki (Greek pasta).