1 ready to cook rabbit
1/4 clove garlic
1 tbsp olive oil
1.8 l unseasoned tomato juice
Salt
Freshly ground black pepper
1 sprig each of basil, marjoram and parsley, finely chopped

2. Finely crush a quarter of a clove of garlic with a little salt using the end of a knife – there really should only be a hint of garlic in this dish! Fry the garlic in 1 tbsp of olive oil in a stock pot. Add the rabbit parts and sear on a high heat. Season with salt and pour in 1.8 l of tomato juice. Bring to the boil, season again with salt and pepper, add the finely chopped herbs (basil, marjoram and parsley) and simmer gently for about 1.5-2 hours.