Rabbit in vermouth sauce

Ingredients for 4 servings:

• 1 rabbit, approx. 1.5 kg, ready to cook
• 2 bell peppers, red
• 2 bell peppers, yellow
• 4 shallots
• 2 garlic cloves
• 2 sprigs tarragon
• salt and pepper
• 3 tbsp olive oil
• 1 tsp fennel seeds
• 125 ml vermouth, e.g. Noilly Prat
• 250 ml chicken stock
• 1 tbsp tomato paste

Instructions

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

Clean and slice the bell peppers, peel the shallots and halve them if desired. Peel the garlic cloves and slice them. Wash the rabbit, pat dry, and season with salt and pepper. Heat olive oil in a roasting pan and brown the rabbit pieces all over. Remove from the pan and set aside. Sauté the shallots and garlic slices in the frying fat, add tomato paste, and fry briefly. Deglaze everything with vermouth and chicken stock. Add the tarragon and fennel seeds (crush a little if desired). Add the meat and braise everything in the oven at 220°C for about 40-60 minutes. After 20 minutes of cooking, turn the rabbit pieces over and add the bell peppers. Finish cooking everything together. Thicken the sauce slightly if desired. Garlic mashed potatoes go very well with this.