Rabbit ragout

Ingredients for 4 servings:

• 1 hare(s) (wild hare)
• 2 garlic cloves
• 1.2 kg onion(s)
• some thyme leaves
• 125 ml red wine vinegar
• 1 tbsp black peppercorns
• 1 cinnamon stick(s)
• 5 bay leaves
• 6 carnations
• 5 tbsp olive oil
• 125 ml red wine
• 200 g tomatoes, pureed
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 2 hours; Total time approx. 10 hours 30 minutes

Cut the rabbit into portions. Peel and chop the garlic and 3 onions. Combine the thyme leaves, garlic, chopped onions, vinegar, peppercorns, cloves, and bay leaves in a bowl and mix. Marinate the rabbit pieces overnight. Peel and roughly dice the remaining onions. Remove the meat from the marinade and pat dry. Strain the marinade through a sieve. Heat the oil in a pan and sear the meat. Pour in the red wine and marinade. Add the onions and passata. Season with salt and pepper. Cover and simmer for about 2 hours.