440 min. total time
Ingredients for 4 portions
| 1 | Piece | Rabbit |
| 120 | g | Tomatoes |
| 2 | Tbsp | Butter |
| 5 | Tbsp | Clear vegetable brotd |
| 1 | Tbsp | Cognac |
| 5 | Tbsp | Sunflower oil |
| 2 | Piece | Garlic cloves |
| 1 | Piece | Unwaxed lemon |
| 1 | Pinch | Salt |
| 1 | Pinch | Black pepper |
| 100 | ml | Heavy cream |
Preparation
- Disassemble the rabbit. (It is best to have the hunter or butcher do this).
- Peel the garlic, crush it with a fork, and then squeeze the lemon.
- For the marinade, mix oil, garlic, lemon juice, salt, and pepper in a bowl and marinate the rabbit pieces in it for about 4 – 5 hours.
- Scald the tomatoes with hot water, peel them, and cut them into small pieces.
- Now prepare the clear vegetable soup.
- Drain the marinated rabbit meat. – keep the marinade.
- Melt the butter in a casserole dish. Add the meat pieces and fry for about 30 minutes over low heat, turning the pieces frequently.
- Pour in the vegetable soup, cognac, the marinade, and the cream. Add the strained tomatoes.
- Cover the dish and let it simmer over low heat for about 60 minutes.
Nutrition score
261
26,77 g
1,22 g
3,75 g
440 min. total time | 50 min. preparation time | 390 min. cook & rest time
