Ingredients for 4 people:
1 rabbit
2 onions
1 clove of garlic
250 g tomatoes
3 tablespoons oil
salt, pepper
1 tablespoon herbs de Provence (fresh or dried)
1/2 l clear broth (instant)
500 g wild mushrooms (e.g. chanterelles, chestnuts, porcini)
1 small can of white beans
1 tablespoon cornstarch
4 tablespoons white wine
Preperation:
1. Rinse the rabbit. Remove the legs. Remove the fillet from the back. Peel and dice onions and garlic. Score tomatoes, scald with boiling water for 1 minute, rinse with cold water and skin. Cut tomatoes into pieces.
2. Heat 2 tablespoons of oil. Sauté fillets first. Set fillets aside. Sauté the drumsticks. Season with salt, pepper and herbs de Provence. Sauté tomatoes briefly. Pour in stock and simmer covered for 45 minutes.
3. Clean the mushrooms and cut them into smaller pieces, depending on their size. Heat remaining oil and sauté the mushrooms in it.
4. Drain the beans in a sieve. Mix cornstarch with white wine and stir into the stock. Add beans and mushrooms and bring everything to the boil once. Place the fillets in the sauce and leave to soak for 5 minutes. Season with salt and pepper. Cut the fillets. Zusammen mit den Keulen und dem Gemüse anrichten.
Serve with ribbon noodles or boiled potatoes.
Preparation time is about 1 1/4 hours.
One serving has about
calories: 345
joules: 1444
protein: 28,8
Fat: 23.4
