Mallorcan Rabbit

Remove the fat, skin and tendons from the rabbit. Remove kidneys and liver and set aside. Remove leg of rabbit and forelegs. Chop legs into 2 on the spot pieces each. Chop back with belly flap into 4 pieces.

2. halve onions and cut into strips. Cut garlic into narrow slices. Halve pepper lengthwise, remove seeds and cut into coarse pieces.

Season rabbit parts (except liver and kidneys) with salt and season with pepper. Heat 5 tbsp olive oil in a roasting pan and brown the rabbit parts in it over medium heat until golden brown all over. Remove and place on a platter. Heat 3 tbsp olive oil in the roasting pan. Briefly sauté pepper, onions and garlic in it. Deglaze with white wine and chicken stock. Add saffron, cinnamon and cloves. Put the legs and forelegs on the vegetables. Cook in a heated oven on the middle shelf at 180 °C (gas 2-3, convection oven not recommended) for 1 hour. Halve olives lengthwise. After 50 min. add raisins, olives, thyme, pine nuts and the backs. Cover and cook for the last 10 minutes on the stove over medium heat.

Cut the liver and kidneys into 1 cm thick strips. Just before serving, heat the remaining olive oil in a frying pan and roast the liver and kidneys in it over low heat for 1-2 min. Season with salt and pepper. Serve with the rabbit parts and the vegetables.

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