Serves 4 to 6

1 young rabbit
1 onion
1/2 bottle of red wine
1 table spoon of tomato paste
6 big or 12 small cloves of garlic
1 bay leaf
1 twig of rosemary
1 breeze of thyme
Salt and pepper
Olive oil

Cut the rabbit. Roast the pieces (including head and liver) in hot oil on all sides in a frying pan and then put them in a big roaster. Add salt and pepper (not too much) and then thyme.

Now roast the onions (cut into small cubes) and the cloves of garlic (don't cut those). Now quench the onion/garlic with red wine, add a bay leaf and rosemary. Stir in the tomato paste and let it cook on a small flame for 10 minutes. Add this sauce to the rabbit in the roaster. Let it stew weakly till the flesh is tender (it should take about 1 hour for a young rabbit).

Serve with chips.