Rabbit in a Roman pot

Ingredients for 4 servings:

• 4 rabbit legs
• oil
• 2 garlic cloves
• 3 bell peppers, 2 red, 1 green
• 200 g shallot(s)
• 150 g celery
• ½ bunch thyme
• 2 small bay leaves
• 200 ml vegetable broth, very spicy
• 250 g mushrooms
• ½ bunch parsley
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash, salt, and pepper the rabbit legs. Briefly fry them in a pan in a little oil. Peel the garlic cloves and halve them lengthwise. Wash and trim the bell peppers, shallots, and celery, then cut them into 2 cm pieces. Wash the thyme, shake it dry, and roughly chop it. Place the rabbit legs in the earthenware pot with the vegetables, garlic, thyme, and bay leaves. Pour in the vegetable stock, cover, and place the earthenware pot in a cold oven. Set the temperature to 220°C and leave the pot in the oven for a total of 1 hour and 45 minutes. Clean the mushrooms and add them to the earthenware pot 10 minutes before the end of the cooking time to cook. Wash and finely chop the parsley, and sprinkle it over the dish before serving.