Rabbit Countrywoman Style

Season the rabbit stew or possibly the rabbit cut into pieces with salt and pepper and place in a large roasting pan.

Clean the mushrooms dry and cut them into quarters. Peel the onions and cut them into small cubes. Peel the carrots and cut them into wheels. Peel and finely slice the garlic. Cut fresh tomatoes into quarters, use Pelati tomatoes without juice. Add everything to the rabbit pieces form. Season again sparingly with salt and pepper and sprinkle with the rosemary needles. Add the white wine.

Immediately before placing in the stove, drizzle the ingredients precisely with the oil or butter. Roast for ten minutes on the lowest shelf of the stove heated to 230 degrees. Turn the pieces to the other side and roast for another ten minutes. Now reduce the temperature to 180 degrees and steam the ragout pieces for another 40-50 minutes until soft. Regularly baste the meat with the sauce every ten minutes so that it does not dry out.

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