Servings: 3
Ingredients
- 600 g rabbit legs
- 200 ml dry white wine
- 1 zucchini
- 1 yellow bell pepper
- 1 red onion
- 4 garlic cloves
- 100 g green olives
- 1 tbsp capers
- 1 lemon (zest only)
- 2 chicken stock cubes
- 1/2 l boiling water
- 1 tbsp freshly chopped parsley
Instructions
- Season the rabbit with freshly ground salt and pepper.
- Peel the zucchini, remove the seeds and slice the remaining pulp.
- Peel the onion and the garlic cloves and finely slice them.
- Take out the seeds from the bell pepper and dice the pulp.
- Heat a deep frying pan (or a pot suitable for frying) over medium heat and fry the rabbit chunks (3 minutes on each side).
- Take out the meat on a plate and put the vegetables in the frying pan (zucchini, onion, garlic cloves and the bell pepper).
- Saute the vegetables for 10 minutes.
- Add the rabbit chunks and the olives.
- Add the wine and leave to simmer for 3 minutes.
- Add the boiling water and crumble the chicken stock cubes. Boil for 30 minutes on medium heat with the lid on.
- Add the lemon zest and the capers and boil for 20 more minutes without the lid to reduce the sauce.
- Serve hot with the freshly chopped parsley next to pasta or basmati rice.