Fry the rabbit pieces in butter fat, remove from the dish and put aside. In the same fat, sauté the sliced onions, the quartered, skinned tomatoes together with the parsley.
Then put the meat on the vegetables, sprinkle 2 tbsp of coriander, deglaze with 1/2 liter of red wine and cook with the lid closed.
The rabbit must now steam gently for 1 1/2 hours. If necessary, add a little coriander and season with salt and freshly ground pepper.
Our tip: Use your favorite red wine for cooking!
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