Rabbit Andalusian Style with Tomato and Fennel Vegetables

Brown the rabbit legs on both sides and season with salt and pepper. Remove the peel from the onions and garlic and cut into cubes, sauté with the carrots, celery and rosemary in the saucepan. Add the paradeis pulp and stir through, fill with beef broth, season with salt and pepper.

Add rabbit legs to the cooking pot and steam at low temperature. Meanwhile, sear and season rabbit back fillets on both sides, rest in aluminum foil. After 45 min, remove the rabbit legs from the cooking pot and also form in the foil.

Fill up the reduced sauce with whipped cream, make and then strain through a fine sieve, just before serving fill up the sauce with sherry. Leg and back fillet repeatedly heat briefly dice onions and garlic and fry in olive oil in a frying pan. Clean and rinse fennel and cut into two-inch leaves.

Add the fennel to the frying pan, season with salt, pepper and sugar. Add paradeis pulp and stir through, extinguish with vegetable soup and cook until tender.

Just before serving, cut cherry tomatoes in half and fold into fennel vegetables with chopped leaf parsley.

Cook the potatoes in their skins in salted water until tender, remove the skins and cut into large cubes. Fry in olive oil with rosemary sprigs, season with salt and pepper.

Arrange tomato-fennel vegetables in the center of the plate form. The rabbit

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