Rabbit with rosemary in white wine

Ingredients for 4 servings:

• 1 rabbit (approx. 1.5 kg)
• 30 g flour
• 50 ml olive oil
• 2 onions, cut into thin rings
• 3 sprigs rosemary
• 1 sprig(s) sage
• 3 large garlic cloves, crushed
• 500 ml white wine, dry
• 400 g tomatoes (can), chopped
• 1 pinch of cayenne pepper (alternatively chili)
• 125 ml chicken broth
• 12 green olives, if desired
• 1 sprig(s) rosemary for garnishing
• Salt
• Pepper from the mill

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Mediterranean

Cut the rabbit into large pieces. Season with salt and pepper and coat in flour. Heat oil in a large pot (I use a roasting pan) gently and brown the meat all over, then remove. Reduce the heat, then add the onions, 3 rosemary sprigs, and 1 sage sprig to the pot and heat for about 5 minutes. Now add the garlic and finally the meat. Increase the heat. Add the wine, then the tomato pieces, the cayenne pepper, and the stock. Reduce the heat again and simmer covered for about 1 1/2 hours, stirring occasionally. Finally, transfer the meat to a serving plate and strain the sauce through a sieve (I always use a fairly coarse sieve, as the sauce doesn’t need to be quite as fine here; however, the rosemary needles bother me otherwise). Thicken the sauce slightly if necessary. Add the olives (if you like) and bring to a boil briefly. Season with salt and pepper, pour over the meat, and serve garnished with rosemary sprigs. I serve it with crispy baked potatoes or croquettes (if time is tight) and fresh, quickly cooked vegetables like broccoli, green beans, or kohlrabi.