Braised Rabbit in Saffron Wine Sauce

For braised rabbit in saffron white wine sauce Halve or quarter onion depending on size.

Crush the garlic cloves. Briefly hold tomatoes in hot water, peel and dice. Preheat oven to 165 degrees convection. In a pan, brown the rabbit legs in oil on both sides.

Season with salt and pepper, remove and set aside. Saute onion, garlic and tomatoes in remaining oil until soft. Stir in saffron and tomato paste and pour in white wine and beef broth. Bring to the boil briefly.

Place rabbit legs in a roasting pan with a lid, add bay leaf and thyme sprigs and pour in sauce. Cover and braise in the oven for about 1 hour. Serve the braised rabbit in saffron-wine sauce.

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