Braised Rabbit with Broad Beans

Perhaps your new favorite bean dish:

Shell the beans, blanch the seeds for four min in boiling hot water and quench when cool. Brush the potatoes thoroughly under running water and cut in half lengthwise. Cut the chili peppers in half lengthwise and remove the seeds. Peel the garlic cloves. Cut the vegetable onion into thin strips.

Rinse and dry the rabbit and divide into eight pieces. Tie the back parts with the attached belly flap with kitchen tape. Season the meat with pepper, season with salt and turn it to the other side in the flour, tapping off excess flour well.

Heat the oil, brown the meat pieces in it all around and put them in the juice pan of the oven. Next, add potatoes, onion strips, chili peppers, garlic cloves and rosemary sprigs to the skillet and sauté, turning, for about five minutes. Season with pepper and salt and add to the meat.

Deglaze the roasting materials in the frying pan with the stock and pour over the meat. Sprinkle with the thyme leaves and drizzle with the olive oil.

Cook in the heated oven at 200 °C on the second rack from the bottom for fifty-five minutes, turning.

Twenty minutes before the end of the cooking time, add the beans to the rabbit pan. Serve the dish sprinkled with basil leaves.

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