To put out a rabbit with vegetables, you need to take the meat of a young rabbit - tender, without extraneous specific odors. It doesn't even have to be soaked. In addition to the rabbit, you need to take different seasonal vegetables, of which there is a wide variety in summer. I suggest taking zucchini, zucchini, Bell pepper and tomatoes, well, onions and carrots, of course. In this case, we do not need potatoes, because the vegetable set is already quite rich.

And since quenching is considered one of the most useful ways cooking, then the dish we will get is not only very tasty and fragrant, but also very healthy.

Let's prepare the products for cooking the stewed rabbit with vegetables and get started.

My rabbit, dry with napkins and cut into portions. Fry it in a pan until lightly browned in vegetable oil. I also melted a small piece of the fat of the rabbit itself, which was in the abdomen, then removed it from the pan.

We cut the onion into small pieces, cut the carrots into quarters of the rings.

Cut into a large cube bell pepper.

We also cut the zucchini and zucchini into large cubes. Since my zucchini was very large, only half of it was taken.

We put the fried rabbit in a saucepan, season with salt and pepper, and in the same oil we save the onion. The rest of the vegetables will be laid raw in the pan.

Add peppers and carrots to the pot.

Also add zucchini and zucchini, again a little salt and pepper. Pour in a little water, a little more than half the contents of the pan, cover with a lid and put on fire.

In the meantime, cut the tomatoes into cubes, and finely chop the parsley with cilantro and basil.

After 40-50 minutes from the start of stewing, add tomatoes and rosemary to the pan. Mix and simmer together for another 10 minutes.

2 minutes before the end of cooking, add chopped greens, taste. If there is not enough salt, add. After the dish, remove from heat and let it brew for 10 minutes.

Pour into plates and try a delicious stewed rabbit with vegetables.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Mar 21 2017

Content

Dietary, tasty and healthy rabbit meat is a sought-after and satisfying product that is prepared in many families. The carcass is fried, baked, but more often stewed. There are many options for making rabbit stew in the oven, on the stove or in the slow cooker.

How to put out a rabbit

Rabbit meat is much healthier than chicken, turkey, pork, beef. If you perform competent heat treatment, then 90 percent of useful substances. To properly put out a rabbit, you need to know a few basic rules. This meat often has a specific aroma that can be eliminated by soaking (in water, vinegar, milk, wine).

First, the carcass is cut into portions (in half along the lower back, and then into pieces of the desired size). It is recommended to chop the bones with one blow, otherwise the meat will be with splinters. It is better to stew rabbit meat in sour cream (cream), wine (red or white), broth. Can be added to food different vegetables. For amplification palatability seasonings, spices, spices are used. The rabbit is stewed on the stove, in the oven or in the slow cooker.

How to stew a rabbit so that the meat is soft

delicious meat dish served on family dinner or dinner, as well as preparing for the holidays. Putting out the rabbit so that the meat is soft is easy. The main secret cooking tender, appetizing lean meat is marinating. Soaking rabbit meat allows you to get rid of the specific smell, improve the taste and significantly soften the carcass pieces.

The sauce is made from wine, sour cream, whey, olive oil, wine vinegar or mineral water. If the rabbit is young (the meat is light pink), then it is marinated in water with spices. When the animal is over 6 months old (dark meat), the fresh carcass is soaked in milk, vinegar or whey. You can add salt, black pepper. If you buy rabbit meat, then the marinade is not needed (it is tender in itself and does not have an unpleasant odor).

In a slow cooker

Significantly save cooking time and simplify culinary process multicooker will help. You just need to put the ingredients in the bowl, select the desired mode and wait for the signal. Braised rabbit in a slow cooker - this is ideal for people with minimal culinary knowledge. Two programs are used to create a dish. First, “Frying” (“Baking”, “Steamed”, “Express”) is launched, and then “Extinguishing”.

In the oven

Another good, convenient option for a hearty and healthy dinner is meat cooked using the oven. You can use a deep frying pan, a baking dish with high sides, pots made of heat-resistant material, a saucepan. The cooking time depends on the age of the animal. A young rabbit stewed in the oven will be ready in 30-40 minutes, and more “adult” meat in 2 hours. Before cooking rabbit stew with oven, it is recommended to fry the pieces of rabbit meat in a pan.

Braised Rabbit Recipe

To date, there are a large number of stewed rabbit recipes. Meat is made with vegetables (potatoes, cabbage, carrots) and even fruits (apples, oranges). Add mushrooms, fresh herbs, all kinds of seasonings. Served with a side dish, sauces, salads. Below are the most popular methods for preparing rabbit stew.

in sour cream

• Servings: 4 persons.
• Calories: 200 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian, European.
• Difficulty: above average.

If you want to please and pleasantly surprise your home with healthy and tasty food, then you should cook a rabbit stewed in sour cream. This recipe involves the use of several ingredients and a slow cooker. Make it so fragrant appetizing dish Even a novice cook can. The meat is pre-soaked in wine vinegar or mineral water few hours.

Ingredients:

• rabbit - 1 carcass;
• onion - 1 head;
• sour cream - 300 g;
• salt, ground black pepper;
• Bay leaf- 3 pieces.

Cooking method:

1. Put the pickled carcass, cut into portions, into a deep bowl.
2. Grease each piece well with sour cream, salt and pepper. To stir thoroughly.
3. Put the rabbit meat in the multicooker bowl.
4. Chop the onion into rings, send it to the meat along with the parsley.
5. Add a glass of boiled water.
6. Set the "Extinguishing" program for 2 hours and close the lid.
7. Braised rabbit in sour cream served with salad fresh vegetables and mashed potatoes.

With vegetables

• Calories: 112 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: above average.

The following recipe is delicious and incredible delicious lunch- rabbit stewed with vegetables. You will need simple and affordable components that can be bought at any store. You can take any vegetables: potatoes, carrots, salad peppers and so on. For gravy, cream (preferably homemade) and white are used. dry wine. Cooking rabbit fillet is recommended in pots.

Ingredients:

• rabbit meat - 500 g;
• onion - 1 piece;
• carrot - 1 pc.;
• salad pepper - 1 pc.;
• water - 0.5 liters;
• wine vinegar - 2 tbsp. l.;
• potatoes - 4 pcs.;
• vegetable oil - 2 tbsp. spoons;
• cream - 500 g;
• dry white wine - 1 glass;
• salt, black ground pepper;
• Bay leaf.

Cooking method:

1. Rabbit divided into portions.
2. Dilute vinegar with water, soak the meat in this marinade (2 hours).
3. Chop the onion into half rings, carrots into slices, pepper into arbitrary pieces.
4. Peel potatoes, cut into thin slices.
5. Remove the rabbit meat from the marinade, let it dry. Fry the pieces in oil until half cooked.
6. Put meat in pots.
7. Saute carrots with onions, combine with potatoes and sweet peppers. Salt, pepper, mix thoroughly.
8. Put the vegetable "hat" on top of the meat.
9. Put lavrushka in pots, pour each serving with cream (you can dilute it a little with warm boiled water).
10. Cover the container with lids, but loosely.
11. Send the dish to the oven for an hour (at 180 degrees).
12. Serve directly in pots or arrange on plates.

In sour cream with potatoes

• Cooking time: 1.5-2 hours.
• Servings: 4 persons.
• Calorie content: 158 kcal.
• Purpose: dinner.
• Cuisine: Russian, European.
• Difficulty: medium.

very nutritious but low calorie meal- rabbit stewed in sour cream with potatoes. To prepare delicious dinner, the main thing is to take fresh meat, homemade sour cream(or cream), vegetables and Italian spices. If you follow the recipe exactly, you will get tender fragrant rabbit meat with gravy. Braised rabbit served with fresh tomatoes and cucumbers.

Ingredients:

• rabbit - 1.5-2 kg;
• potatoes - 4 pcs.;
• pitted prunes - 10 pcs.;
• sour cream - 200 ml;
• onion- 1 head;
• Provencal herbs;
• salt pepper.

Cooking method:

1. Cut the onion into half rings, fry until transparent. Put in a prepared cauldron.
2. Cut the carcass into portions, salt, add black pepper, also fry in oil.
3. Pour boiling water over prunes to soften. Cut into pieces.
4. Peel potatoes, cut into large cubes.
5. Send meat, potatoes, prunes to a cauldron or duckling. Sprinkle food with herbs, salt a little.
6. Dilute sour cream with water and pour over the ingredients so that the sauce covers them completely.
7. To put on strong fire. After boiling, reduce it to a minimum and simmer for half an hour.

With vegetables in sour cream

• Cooking time: 2 hours.
• Servings: 4 persons.
• Calorie content: 205 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: above average.

The next option for cooking lean meat is rabbit stewed with vegetables in sour cream. The carcass should first be marinated in wine vinegar or milk, and then cut into portions. Rabbit meat plus tender appetizing sour cream sauce- it will not leave anyone indifferent. Pepper and garlic add spice to the dish, and vegetables will be required to enhance the taste.

Ingredients:

• rabbit meat - 500 g;
• homemade sour cream - 250 ml;
• carrot - 1 pc.;
• onion - 1 pc.;
• garlic - 3 cloves;
• sunflower oil - 3 tbsp. l.;
• bay leaf - 4 pcs.;
• salt, spices - to taste.

Cooking method:

1. Fry pre-marinated rabbit in oil until golden brown. Place in a saucepan or ovenproof dish.
2. Chop carrots and onions into thin strips. Send to the meat.
3. Pour the components with boiling water, salt, add spices, parsley.
4. Stew rabbit meat small fire hour and a half.
5. Then sprinkle the dish with chopped garlic, pour sour cream.
6. Cook another 20 minutes.
7. Decorate with herbs before serving.

with cabbage

• Cooking time: 3-4 hours.
• Servings: 4 persons.
• Calorie content: 60 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: above average.

This option is sure to please fans. proper nutrition and people on a diet. Rabbit stewed with cabbage is incredibly tasty, satisfying. For the recipe, a carcass, two types of cabbage, fresh tomatoes, seasonings and spices are used. Juicy and healthy rabbit meat with vegetables will delight even the pickiest gourmet.

Ingredients:

• rabbit meat - 1.5 kg;
• Beijing and cauliflower- 500 g each;
• onion - 3 heads;
• tomatoes - 3 pcs.;
• carrot - 2 pcs.;
• fresh parsley - 1 bunch;
• basil - 4 leaves;
• salt, black ground pepper, paprika.

Cooking method:

1. Cut the meat into pieces, soak in water with vinegar or wine.
2. Cut the onions into thin rings, evenly cover the bottom of the cauldron.
3. Arrange rabbit pieces on top. Sprinkle with salt, pepper, paprika.
4. Chinese cabbage crumble into strips, color - divide into small inflorescences. Add to meat in layers.
5. Next, lay out the carrots, chopped on a coarse grater.
6. Pour boiling water over the tomatoes, remove the skin from them, cut into large pieces.
7. Using a blender, make a sauce of tomatoes, parsley and basil. Pour the contents of the cauldron with the resulting mixture.
8. Add 2 cups of water. Boil.
9. Stew the rabbit with cabbage for about 3 hours over low heat.
10. Infuse the dish for 1 hour before serving.

in wine

• Cooking time: 2-3 hours.
• Servings: 3-4 persons.
• Calories: 113 kcal.
• Purpose: dinner.
• Cuisine: Russian, European.
• Difficulty: above average.

If you need to surprise guests with a new one, interesting dish, then you should cook a rabbit stewed in wine. The original treat, created at home, has a rich taste and appetizing aroma. It is better to use dry white wine for stewing meat, because it has fewer calories. The cooking process takes relatively little time, but it's worth it.

Ingredients:

• rabbit or rabbit meat - 1200 g;
• tomatoes - 3 pcs.;
• dry white wine - 500 g;
• onion and leek - 1 pc.;
• garlic - 2 cloves;
• vegetable oil - 4 tbsp. spoons;
• coriander, oregano - 1 tbsp. l.;
• salt pepper.

Cooking method:

1. Soak the meat in advance in milk or whey.
2. Cut the onion into rings, tomatoes into cubes.
3. Pour oil into a saucepan with a heat-resistant bottom, pour spices. Warm up for a few minutes.
4. Add vegetables and meat pieces. Pour in the wine. Leave for half an hour under a closed lid.
5. Fill food with water so that it covers them completely.
6. Simmer the rabbit for about 60 minutes over low heat. 5 minutes before the end of cooking, add chopped garlic.
7. Infuse for 30 minutes and serve.

in cream

• Cooking time: 3 hours.
• Servings: 5-6 persons.
• Calories: 214 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: above average.

Very tasty, popular treat for festive feast- rabbit stewed in cream. Creamy mushroom sauce blends perfectly with soft dietary meat. It is advisable to serve such a dish with mashed potatoes, spaghetti or any porridge. Rabbit meat is decorated with fresh celery, dill or parsley. As mushrooms, champignons or porcini mushrooms are excellent.

Ingredients:

• rabbit carcass - 1 pc.;
• cream (10%) - 200 g;
• onion - 1 pc.;
• champignons - 200 g;
• carrot - 1 pc.;
• parsley root;
• lemon juice - 2 tbsp. l.;
• butter - 50 g;
• nutmeg- a pinch;
• salt pepper.

Cooking method:

1. Rub the marinated rabbit pieces with salt and pepper.
2. Chop the onion, carrot and parsley root into strips.
3. Fry the rabbit meat in melted butter, transfer it to the ducklings.
4. Sliced ​​vegetables and mushrooms, sauté in the remaining oil.
5. Combine all ingredients, salt and pepper.
6. Pour the contents of the saucepan with cream. Simmer over low heat for one hour.
7. After adding to the dish lemon juice, walnut.
8. Before serving, insist a little under a closed lid.

To get a stunning result and tasty stew a rabbit, you should pay attention to the advice of experienced chefs:

1. To prevent the meat from getting too dry, you need to stew it under the lid or cover with foil.
2. Before stewing, it is recommended to fry the rabbit meat a little in oil (butter or sunflower). The dish will be softer.
3. In the process of butchering the carcass, you can not remove all the fat from it. Let its small part add tenderness to the meat, the rabbit will not be tough and very tasty.
4. It is necessary to cook rabbit meat exclusively on low heat (let it boil before that) so as not to destroy the fragile meat fibers and not get porridge, instead of a beautiful treat.
5. The most successful spices for rabbit meat are cloves, garlic, rosemary, black or red pepper (paprika), basil, dill or parsley sprigs.
6. The optimal cooking time for meat is 40-60 minutes. If the animal is older than 6 months, then the cooking process can take up to 2-3 hours.

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Stewed rabbit: recipes

A baked rabbit with vegetables in the oven is a dish that is not often seen on the table, however, it turns out to be incredibly tasty and healthy. Rabbit meat can be quite attributed to the dietary type of products, it is also filled with large quantity vitamins, phosphorus, iron.

In this material you will find several recipes with a photo of a baked rabbit with vegetables in the oven, and at the end of the article you can learn some tricks and subtleties of cooking, which we hope will be useful and useful.

To make it easy and understandable for you, we offer a recipe with a photo of a rabbit with vegetables in an oven with spices. It turns out a very appetizing, fragrant, magnificent dish that can be served as a family dinner, so on festive table, because it is rather unusual and rarely found in everyday life. List of ingredients:

• Rabbit carcass - 1 piece (weighing approximately 1 kg);
• Potatoes - 6-8 tubers;
• Carrots - 1 pc.;
• Onions - 2 heads;
• Basil, rosemary, paprika, black pepper;
• Salt.

The carcass of the rabbit must be thoroughly washed in cold water, divided into small pieces with a sharp knife, seasoned with spices, a little salt, as shown in the photo.

Put the marinated meat in the refrigerator for 20-30 minutes.

In the meantime, let's prepare the rest of the ingredients. We clean the potatoes and carrots from the skin, rinse in water, cut into large slices. Onions can be chopped in half rings or cubes.

Lubricate the baking dish with a small amount of vegetable oil with a brush, put the chopped vegetables, salt and pepper. Next, lay out the pickled meat, put the container in the oven for 35-40 minutes. Baking temperature 180-190 o C.

The rabbit baked with vegetables in the oven turns out to be very tasty, tender. Can be served with any garlic sauce, it will add spice.

Rabbit meat with herbs and vegetables in a creamy sauce

Very unconventional original recipe we would like to offer you to bring to life and please your family and friends with a non-trivial dish. Of course, this cooking method takes time, however, the result usually exceeds all expectations. Product set:

• Rabbit - 1 kg;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Celery stalk - 2 pcs.;
• Garlic - 4-5 cloves;
• Butter - 40 g;
• Salt.

For marinade:

• Dry white wine - 1 glass;
• Olive oil - 1 tbsp. a spoon;
• Rosemary - 2 sprigs;
• Thyme - 2 sprigs;
• Salt, ground black pepper;
• Spicy Dijon mustard - 1 tbsp. a spoon;
• Cream (preferably full fat) - 2 tbsp. spoons.

For sauce:

• Vegetable oil - 20 ml;
• Flour - 1 tbsp. a spoon;
• Cream (fatty) - 25 ml;
• Soy sauce - 25 ml;
• Bay leaf - 2-3 pieces;
• Mustard seeds, paprika, cumin, black pepper, salt.

If you purchased a whole carcass, then divide it into parts with a knife (legs, back into several pieces), if you have a fillet, then cut it into small portions.

In a deep bowl, combine the ingredients listed "for the marinade", except for the cream and mustard. Immerse the rabbit pieces in a mixture of seasonings and wine, mix, cover with a plate (or it would be better to crush it with some kind of weight), put the container with meat in the refrigerator for 6-7 hours (or overnight).

Chop the peeled carrot into thin sticks, slice the celery, and the onion into small pieces. Garlic can be either passed through a press or finely chopped. Next, heat 40 grams in a pan butter, fry the chopped vegetables until a golden hue appears.

Grease the bottom of the mold where the main dish will be baked with a silicone brush with sunflower oil. It is preferable to cook the rabbit according to this recipe in a roaster, but you can also replace it with a heat-resistant glass dish or a deep baking sheet with thick walls. Spread some of the fried vegetables evenly on the bottom of the container (leave about ¼ part).

Now you need to prepare mustard sauce, which will need to coat parts of the rabbit carcass before baking. To do this, mix Dijon mustard with cream, the mixture should turn out to be thick, similar in structure to sour cream.

From wine marinade remove the meat, wait a while until excess liquid drains. Thoroughly coat the rabbit pieces with the mustard-cream mixture, then fry in a pan with the addition of sunflower oil until a golden brown appears. After that, spread them on a vegetable pillow, also add the garlic cloves cut into halves with a knife and the rest of the stewed vegetables.

Sprigs of rosemary and thyme that remain from the marinade can not be thrown away, but spread over the surface of the dish before baking.

Next, let's start preparing the sauce. Melt 20 grams of butter in a saucepan, pour 1 tablespoon of flour, stirring constantly, keep over medium heat until a yellowish-brown hue is formed.

Slowly add the cream, bring the mass to a boil, add ground pepper, chopped fresh parsley, 25 ml soy sauce, remove from heat. Remember to stir the sauce to prevent lumps from forming.

The final stage. Before sending the rabbit with vegetables to bake in the oven, heat it to a temperature of 170-180 degrees. Pour meat with vegetables cream sauce cover the container with a lid or foil. Cook the dish for about an hour and a half, while every 30 minutes lower the baking temperature by 20C.

Rabbit fillet with vegetables, stewed with herbs in pots

Without vegetables, a complete human diet is not possible, however, as well as without meat. We bring to your attention interesting recipe cooking rabbit fillet with vegetables in the oven with bacon and herbs. List of ingredients (for 6 pots):

• Rabbit fillet - 600 g;
• Fresh champignons (large - 9 pcs.);
• Potatoes - 6 pcs.;
• Vegetable oil - 2 tbsp. spoons;
• Bacon - 6 slices;
• Butter - 20 g;
• 2 heads of onions;
• Celery stalk - 2 pcs.;
• Garlic - 4 cloves;
• Thyme - 6 branches;
• Dry white wine - 250 ml;
• Small bunch of fresh parsley;
• Salt.

Rinse the fillet cold water, cut into small pieces (about 3 * 3 cm), then fry in a pan in vegetable oil until half cooked (15-20 minutes), salt the meat a little.

In another pan, melt a stick of butter, fry the bacon pieces and transfer to the rabbit.

Peel the onion from the husk, cut into half rings, celery into thin washers, chop the garlic. Prepared vegetables must be fried in a pan in the fat that remains after the bacon.

Washed and peeled champignons must be divided into quarters (or halves if the mushrooms are small). Potatoes also need to be washed, peeled, cut into large slices.

Put the ingredients in the pots in the following order: potatoes, meat with bacon, thyme sprig, mushrooms, fried vegetables. Salt the layers to taste. Pour wine into each vessel (about 40-50 ml), sprinkle with chopped parsley.

Place the pots covered with lids (or foil) in the oven, the baking temperature should be set at 175-180C. Cooking time 55-60 min.

What points to pay attention to while cooking

It is very important to take into account not only all the points of cooking technology and time frame, but also pay attention to the ingredients. They must be fresh and of good quality.

It is especially important to pay attention to the choice of rabbit meat. If it is not young, then the cooking time must be increased by 20-30 minutes, and also pre-marinated.

The best marinades for rabbit meat are wine, sour cream (cream), a mixture of seasonings, vinegar.

Do not be afraid to experiment with the composition of vegetables, you can add, for example, tomatoes, bell peppers, etc. But remember that some of them take a long time to cook, they can be baked immediately with meat, and some not, they must be put later from the beginning cooking.

Below is a video that describes in detail another recipe for cooking a rabbit with vegetables, namely with potatoes, in the sleeve.

You do not know how to put out a rabbit in a new way? I suggest cooking it with vegetables. In the summer, there are so many of them, so why not cook.

We will stew the rabbit in a goose-cooker along with zucchini, tomatoes, and green beans. It tastes very tender and delicious. Vegetables add a sweet touch and a rich taste. The gravy is very tasty and rich, it will perfectly season any side dish.

This dish turns out to be dietary and light, you no longer need to cook anything for a side dish, because we will already have stewed vegetables.

Ingredients

• Rabbit - 500 g.
• Zucchini - 1 pc.
• Asparagus beans - 200 g.
• Carrot - 1 pc.
• Onion - 1 pc.
• Tomato - 4 pcs.
• Garlic - 3 tooth.
• Water - 1 l.

How to put out a rabbit

We heat the goose with vegetable oil, put the meat, and onion cut into half rings, season with salt, black pepper, paprika. Fry it on both sides until golden brown. I did not put the whole carcass, but only part of it.

Pour water, cover with a lid and simmer over low heat for 1.5 hours. The stewing time depends on the size of the rabbit, the larger it is, the older the meat and requires a long heat treatment. A young rabbit up to a year old should be stewed for no more than an hour, during which time the meat will already move away from the bone.

Onions, carrots, zucchini and tomatoes, green beans cut into small pieces. Fry in a pan for 10 minutes. 3 minutes before the end of cooking, add salt and squeezed garlic, cover, simmer.

We shift the vegetables to the meat, mix, taste for salt, simmer for another 30 minutes.

Serve the rabbit in a bowl, along with stewed vegetables! Bon Appetit!

Advice

1. Buy a rabbit carcass that is not large, then the meat is tender and more healthy, especially for children.
2. Some soak meat in kefir or water with vinegar to remove a specific smell, I don’t do this, since it’s been tested and doesn’t smell of anything.
3. It is necessary to fry rabbit meat before stewing, then the dish turns out to be much tastier.
4. If you do not like the skin of a tomato, then you can grate it on a coarse grater and discard the skin.
5. If you want to make the gravy taste brighter, add sour cream or tomato paste.
6. Keep an eye on the amount of water so that the dish does not burn.
7. Add garlic only at the end, otherwise it will give bitterness.
8. At the end of cooking, you can add fresh herbs: parsley, dill, cilantro, basil.

Cut the rabbit into 8 portions. Season each piece with salt and pepper, brush with about half the olive oil, and place in a deep baking dish. Put the form in an oven preheated to 200 ° C under the included grill to form golden brown on all sides, turn the rabbit pieces over once. Then take out the form, turn off the "grill" mode and turn on the convection or "top + bottom" mode. Reduce oven temperature to 170°C.

Pour 1 cup into rabbit mold hot water, add lemon juice and zest, bay leaf, black and allspice, cloves, rosemary and cumin. Cover or wrap with foil and return to the oven until the rabbit is tender, about 1.5 hours. Turn the pieces occasionally. If the lid is not closed tightly and the liquid evaporates, add hot water little by little.

Peel and chop the celery, carrots and onions. Cut the peppers into 4 parts, remove the core. Reheat in another baking dish the remaining olive oil, add vegetables and stir. Salt, pepper, pour in a little water, cover the form with foil or a lid and also place in the oven for about 40 minutes. Vegetables should become soft.