This rabbit is not roasted, but braised in its own juice and then enriched with white wine andt omatoes.
From this point on, there are two ways to complete the dish:
1. You let the meat simmer a little more until the liquid has boiled down to a creamy sauce. (I recommend the tomato purée for this version.)
2. You take the meat from the casserole and remove a few small pieces from the bones. Purée the pieces with the strained broth and possibly 1 teaspoon of flour to bind them. Put this sauce back into the casserole dish and let it thicken a little; put the rabbit pieces back in and let them braise for a short time at a low heat. (This version tastes delicious with the fresh tomatoes.)
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