Rabbit with Sage Apples

Rinse the cooled rabbit parts and rub them dry with a kitchen towel. Cut the bacon into small cubes. Remove the skin from the onion and cut it into strips. Heat the oil in a large frying pan and fry the bacon cubes until light brown. Add the onion and fry until translucent.

Add the tomatoes with their juice and the wine (or apple juice).

Mash the tomatoes with a wooden spoon and let the mixture boil. Season with salt, 1 pinch of sugar, pepper and cayenne pepper. Place the rabbit parts in the sauce and simmer for 30 minutes with the lid closed.

Peel the apples, cut them in half and remove the cores with a baller. After half an hour of cooking, place the apple halves between the sauce and the rabbit parts. Distribute the sage leaves – fresh ones should be rinsed first – evenly between them.

Finish cooking the dish in another 30-40 minutes, until the meat can be easily separated from the bones. Arrange the rabbit and apples in a heated baking dish or on a platter and bring to the table.

Serve with long-grain rice or white bread and a semi-dry or dry white wine.

The cooking time is reduced by 10-15 min.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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