Balsamic Vinegar Honey Rabbit

For the marinade, remove the skin from 1 onion and garlic. Slice onion and halve garlic cloves. Rinse and dry the kitchen herbs. Bring everything to a boil once with the wine and peppercorns, season with salt and cool to lukewarm.

Rinse the rabbit pieces, dry them and place them in a generously sized baking dish. Pour marinade over it and marinate rabbit in it for at least 8 hours with the lid closed.

Peel and chop remaining onion. Rinse celery and cut into 1 cm thick pieces. Peel carrots and cut into slices. Coarsely chop capers and raisins. Remove rabbit pieces from marinade, drain, dry, season with salt, season with pepper and turn lightly in flour to the other side. Heat the oil in a casserole and brown the rabbit pieces nicely all over, removing them repeatedly. Sauté the onion in the fat until translucent and add the vegetables. Add the raisins, pine nuts, capers and olives and sauté briefly, then add the rabbit pieces.

Pour the marinade through a sieve, measure a quarter of a liter of it and pour it to the rabbit. Stew everything for 20 minutes at low temperature with the lid closed, maybe add more marinade. Mix in white balsamic vinegar and honey and steam for another 20 min. Serve sprinkled with parsley.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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