Spanish garlic rabbit

Ingredients for 3 servings:

• 1 rabbit, possibly already cut up ready for cooking
• 6 tomatoes (vine tomatoes)
• 2 bell peppers, red
• 5 onions
• 12 garlic cloves, more if desired
• 1 small jar of green olives with pepper filling
• 1 shot of dry white wine or white wine vinegar
• some olive oil
• some salt and pepper, white

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

is very easy!

First, gut the rabbit, wash, carve, pat dry, salt, and pepper it. If you’ve bought ready-to-cook rabbit pieces, you can skip the gutting and carving. Brown the pieces all over in hot olive oil until they’re browned. Remove from the pan and place in a preheated large roasting pan. Wash and peel the vegetables and garlic, remove the seeds from the peppers, and chop everything (not too finely). Finely chop half of the garlic, but don’t press it. Briefly fry the firmer pieces as well, then add the tomato wedges and olives, season with salt and pepper, and deglaze with white wine. Add the entire contents of the pan to the rabbit pieces in the roasting pan and place it in the oven. Cook in the oven at approximately 180°C (top/bottom heat) for 1 hour and 15 minutes. This feast can be served with a crusty baguette on the side and a dry white wine. Tip 1: If you prepare the dish the night before, everything can marinate beautifully. Tip 2: If you don’t like olives, you can use four light green bell peppers instead. Tip 3: If you want to avoid alcohol entirely, you can also use a little lime juice instead of wine or white wine vinegar, or mineral water with a slice of lemon for your drink.