Oven-roasted rabbit with wine

Ingredients

• 1 rabbit cut into pieces (1500 g)
• 1 teaspoon curry
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 45 ml olive oil
• 3 bay leaves
• 4 garlic cloves
• 150 ml white wine
• 450 g vegetable mix (carrot peas broccoli Brussels sprouts green beans)
• 1 red pepper (150 g)
• 1 medium tomato (150 g)
• 200 g tomato sauce
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 200 ml water

Preparation

1. Pat the rabbit pieces dry with paper towels. Season with curry, rosemary, 1 teaspoon of salt and 1/2 teaspoon of pepper. 2. Arrange the pieces in a roasting pan, pour in the olive oil and add the bay leaves and sliced garlic. Pour in the wine, cover the pan with aluminum foil and bake in an oven preheated to 180°C for 40-45 minutes, until the juices are gently bubbling. 3. Remove the foil, turn the pieces over and bake for another 25 minutes, until browned. Baste the meat now and then with the juices in the pan and turn the pieces over. 4. Meanwhile, heat the wok and add the vegetable mix, sliced pepper, diced tomato and tomato sauce. Add 1/2 teaspoon of salt, 1/4 teaspoon of pepper and the water. Cook over medium heat for 15 minutes, until the vegetables are tender. 5. Pierce the legs with a fork. If it goes in easily, serve the roast with the vegetables.