Rabbit with Tomatoes and Onions

Water a romaine pot. Rinse the rabbit, dry it and cut it into 8 pieces. Rub with salt and pepper, brush with the olive oil. Peel and finely dice the onions. Rinse the orange in hot water and dry it. Grate the peel, then squeeze out the juice. Mix the tomatoes with the orange juice and zest, season with salt and pepper. Chop coarsely with a hand blender. Place the rabbit pieces next to each other in the Roman pot. Spread tomatoes, onions, cinnamon stick and cloves evenly over the top. Sprinkle with coarse pepper. Put lid on and place cooking pot on broiler in cold oven. Steam rabbit in oven at 200 °C (convection oven: 180 °C ) for 60 min. Remove from heat and fold in chopped parsley. Season to taste with salt and freshly ground pepper. Remove the cinnamon stick and cloves. Arrange the rabbit with the tomato sauce on plates. Garnish with fresh herbs and orange wedges as desired.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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