Stewed rabbit with tomato gravy

(Allow the rabbit to warm up to room temperature approx. 30 minutes beforehand.) Cross in tomatoes, immerse in boiling water and skinn. Cut in four, scoop the inside of the sieve and cut the flesh into cubes. Above, moisture from the inside of tomatoes rub. Pluck garlic with flat side of knife toes.

Heat butter and olive oil in a large frying pan. Sprinkle the rabbit with salt and pepper and bake all around. Place on plate. Grease garlic in shortening fat. Half of tomato cubes just frying. Add sherry and tomato juice and reduce for approx. 3 minutes. Wildfond and thyme and bring to the boil. Put the rabbit in gravy and roast gently with a lid on the pan for about 1 1/2 hours. Scale and preheat four plates. Place the rabbit in a bowl and keep warm (in a warm oven of 100 ° C or under aluminum foil). Reduce the amount of gravy to a half on high heat. Add gravy to another pan of 7, stir in the rest of the diced tomatoes. Spread the rabbit over warm plates and create gravy over it. Serve with pasta or mashed potatoes and green beans.