Preheat the oven to 180 degrees (convection oven 170 degrees.) Carve the rabbit. Cut the legs and forelegs in half, separate the belly flap from the back and chop it into 3 cm pieces. Clean the leek, carrot, celery and onion and cut them into coarse pieces.
In a sufficiently large Reindl leave out the clarified butter. Brown the legs and the forelegs with the roasted vegetables and the chopped onions. Squeeze the garlic smooth and add it, also the rosemary, the diced tomatoes and the backs. Put the Reindl in the heated stove for about 45 minutes. In the meantime, add a little beef broth and red wine from time to time.
Remove the rabbit stew from the stove, add 250 ml of beef broth and 200 ml of red wine, boil the stock and thicken with a little flour butter.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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