Rabbit with onions and potatoes

Ingredients

For 1 serving

• Rabbit160 g
• Onion150 g
• Potatoes160 g
• Bay leavesto taste
• Red wine vinegar10 ml
• Vegetable broth150 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

Method

1. Peel the onions and slice them thinly; peel the potatoes and cut them into roughly 3 cm chunks. Pat the rabbit pieces dry with kitchen paper and season with salt and pepper.
2. Heat the oil in a casserole over medium-high heat and brown the rabbit for 8 minutes, until golden on all sides; deglaze with the red wine vinegar and let it evaporate for a minute.
3. Add the onions, the bay leaf and the vegetable stock, cover and cook over low heat for 30 minutes, stirring now and then.
4. Add the potatoes and carry on, covered, for another 25 minutes, until the onions have melted into a cream and the potatoes are tender; add a splash of water if it gets too dry.
5. Remove the bay leaf, taste and adjust the salt, then serve hot.