Rabbit Pot with Red Wine

For the marinade, peel onions and garlic, dice onions. Heat olive oil and sauté onions, deglaze with red wine. Clean, rinse and chop the greens. Add to marinade form together with bay leaves, thyme and garlic cloves, boil once. Skin the rabbit, remove the sinews and divide into pieces. Marinade over the rabbit pieces form and infuse for one night. Remove rabbit pieces from marinade, dry, remove meat from bone and cut into cubes.

Peel and coarsely dice onions. Heat oil, fry meat and onions in it, season with salt and season with pepper. Fill up with strained red wine marinade. Cook at low temperature for approx.

45 min, add marinade to taste.

Rinse and clean carrots, zucchini, spring onions, snow peas and mushrooms. Cut spring onions into rings, zucchini into strips and sugar snap peas into pieces, quarter mushrooms.

Add the zucchini, carrots, spring onions and mangetout 15 minutes before the end of the cooking time, and the mushrooms about five minutes before the end of the cooking time. Finish rabbit stew with crème fraîche. Sprinkle with washed, plucked rosemary and serve.

from the Bochum public utility company

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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