Spanish-style rabbit legs with peppers

Ingredients for 4 servings:

• 4 rabbit legs
• ½ liter vegetable broth
• 1 medium-sized onion(s), diced
• 1 m.-sized carrot(s), diced
• 1 stalk(s) celery, diced
• 1 bay leaf
• 2 tbsp rosemary, finely chopped
• 1 clove(s) garlic, finely chopped
• 1 large red bell pepper(s), peeled and cut into strips
• 1 large bell pepper(s), yellow, peeled and cut into strips
• 3 m.-large tomato(s), peeled, pitted, in pieces
• 1 tbsp tomato paste
• n. B. Pfeffer
• n. B. Salt
• n. B. Paprika powder, smoked, Spanish
• 4 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 20 minutes

Pierna De Conejo with pimientos

Brown the rabbit legs in a little olive oil, then place them in a casserole dish. Pour in the vegetable stock, adding enough water to cover if necessary. Add the carrot, onion, celery, bay leaf, rosemary, and garlic. Simmer over low heat. After 30 minutes, add the tomatoes, tomato paste, and bell peppers to the pot, stir, and simmer for another 30 minutes. Add a little more water if needed. Season with pepper, salt, and paprika. It is recommended to use well-salted stock.