Provençal Rabbit Stew - cooking recipe

Ingredients

6 None rabbit legs
500 g carrots, peeled and chopped into small cubes
2-3 None onions, peeled and cut into eighths
1 clove garlic, peeled and finely chopped
2 tbsp olive oil
1-2 tbsp dried herbes de Provence
2 None bay leaves
1 can (850ml) chopped tomatoes
150 ml dry red wine
3 tbsp tomato puree
None None fresh thyme for garnish

Preparation

Cut the rabbit meat from the bones. Preheat the oven to 400\u00b0F. Heat the oil in an oven safe pan and fry the rabbit pieces. Add the herbs and season to taste. Add the onions, carrots, garlic and bay leaves and saute briefly. Pour in the red wine and tomatoes and stir in the tomato puree. Cover the pan and bake in the oven for about 1 hour. Serve sprinkled with thyme.