Rabbit in Red Wine

Cut up the rabbit. Remove back fillets, chop off legs and legs and set aside. Chop neck, belly flaps and remaining back carcasses. Chop onion, garlic, carrot, celery and parsley root also. Melt oil and butter in a saucepan. Sauté vegetables and rabbit trimmings in it over high heat. Stir in tomato paste, pour in wine and water, add spices, reduce heat and simmer on medium heat for an hour. Pour the remaining stock through a hair sieve, set aside and preheat the oven to 130°C. Heat some olive oil and lightly brown the lightly salted drumsticks and runs in olive oil all around in a frying pan. Add balsamic vinegar and the rabbit stock. Cover well with a lid and braise in the oven for about an hour. Meanwhile, soak the raisins. Shortly before the end of the braising time, lightly salt and pepper the removed rabbit saddle, heat the oil and butter in a pan and brown the meat well on both sides. Deglaze with the raisins, finish cooking the back for a few minutes and arrange on a deep platter together with the braised rabbit. Briefly toast slices of white bread in the teflon pan and serve as a garnish.

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