Braised Rabbit

Rinse the rabbit parts and pat dry with kitchen paper. Briefly scald the tomatoes, peel, core and dice. Slice the garlic cloves and heat them together with olive oil, butter, rosemary, thyme, sage and bay leaves in a casserole. Add the rabbit parts and sear them all around. Season with salt, pepper and grated nutmeg. Pour in the white wine, bring to the boil briefly, add the tomatoes and simmer everything on a low flame, covered, for about 45 minutes. If necessary, add a little more wine in between. Roast the pine nuts briefly without fat and stir in with the parsley just before serving.

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