Braised Rabbit with Asian Vegetables

Rinse the rabbit and all vegetables. Remove seeds from the pepper. Cut potatoes into large chunks (leave small ones whole). Cut carrots into large pieces. Chop onion and pepper into small cubes. Cut zucchini lengthwise into 4 parts, then slice thinly.

Pour olive oil into a pan and heat over medium heat. Fry the potatoes and carrots on all sides until they are lightly browned. Transfer to a plate.

Butcher the rabbit: separate the breast and pelvis sections, split them lengthwise along the spine in half. Cut the body crosswise into 2–3 pieces. This will give you 6–7 pieces. Sear them on both sides in the same pan over medium heat.

In a saucepan or roasting pan, arrange the onion, pepper, zucchini, and sautéed carrots. Mix and push the vegetables apart, creating a hollow for the rabbit.

Place the rabbit on the vegetables. Arrange the fried potatoes in the gaps. Top with shredded zucchini — it will give the sauce a light thickness. Salt and pepper to taste, add spices as desired. Pour in water or broth so that everything is covered completely.

Preheat the oven to 200 °C. Cover the pot with a lid and place it in the oven. Bring to a boil.

Once it comes to a boil, remove the pot, stir the contents gently, and return it to the oven, reducing the temperature to 110–120 °C. Braise for about 2 hours until the rabbit is cooked through, stirring occasionally.