Rabbit Alla Renardo

Carve the rabbit into 8 to 10 pieces, rinse and dry well with kitchen paper. Season the pieces all over with salt and pepper.

Rinse the peppers, cut them in half, remove the seeds and membranes, and cut the flesh into centimeter-wide strips. Dry the anchovy fillets with kitchen paper and chop finely.

Peel the garlic cloves and crush them with a knife blade. Cut the bacon into very small cubes and fry in a large, shallow braising pan in about 1 tbsp. olive oil, lift out the grams and set aside. In the frying oil, saute the bell pepper strips, add the garlic, pour the white wine vinegar and cook a little. Mix in the chopped anchovies, bring to the boil briefly.

Lift everything out of the frying pan into a small bowl.

Add the rest of the olive oil to the roasting pan form and fry the rabbit parts heartily all around. Add the chopped rosemary and the stock and sauté gently for 45 minutes.

Then add the bell pepper and anchovy mixture to the meat and steam for another 15 minutes. Season the sauce sparingly with salt and freshly ground pepper. At the end sprinkle the bacon cubes and bring to the table.

and 2/3 water cooked.

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