Rabbit Catalan from the Dutch Oven
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Dutch oven, grill/fire pit
Ingredients
• 1 rabbit (whole)
• 2 jars of pitted green olives
• 8 cloves of garlic
• 400 ml diced tomatoes
• 100 g tomato paste
• 400 g white broad beans
• 6 blue onions
• 400 ml red wine
• 1 fennel bulb
• 200 ml olive oil
• 1 bunch each of rosemary and sage
• Salt pepper
preparation
➊ Clean the fennel and cut into cubes. Peel and dice the garlic. Peel the blue onions and roughly dice.
➋ Cut the rabbit into pieces (forequarters, legs, back part) with a large knife or cleaver and season with salt and pepper.
➌ Prepare the grill for indirect grilling and set it to 160 °C. Heat the olive oil in the Dutch oven without the lid and fry the rabbit pieces with the garlic, onions and herbs.
➍ Add tomato paste and simmer for 5 minutes. Then add red wine, diced tomatoes, fennel, beans and olives and simmer with the lid closed for 2 hours.
Recipe by Thorsten Eickmann
“I can only recommend everyone to try rabbit meat!”
“Only with good products can the result be good!” is not just a saying for Thorsten Eickmann from the Kochbühne Osnabrück, but a real passion for grilling and cooking. www.koch-buehne.de
Recipe from FIRE&FOOD Magazine 03/2022
