Rabbit in Almond Red Wine Sauce

Rub the rabbit parts with salt, pepper and paprika powder. Remove the skin from the onions and dice them. Heat the olive oil in a roasting pan and fry the rabbit pieces until golden brown all over, then remove.

Sauté the onion in the remaining fat until soft. Remove the garlic from the skin, squeeze it and add it. Stir in ground almonds, deglaze with the red wine and beef broth.

Add the thyme and the cinnamon stick and simmer gently, uncovered, for 10 minutes, then season with salt and season with pepper. Pour in the rabbit parts and cook covered at medium temperature for about 40 minutes.

Chop the parsley and stir into the sauce before serving. Arrange the rabbit on a heated platter. Saffron rice is excellent as a side dish.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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