Perhaps your new favorite bean dish:
1. using a heavy kitchen knife, remove the rabbit back between the legs and the forelegs. Remove liver and kidneys from underneath the back. Trim all rabbit parts of tendons and fat.
2. peel shallots and garlic. Cut shallots in half, chop garlic finely. Chop rosemary needles very finely. Clean carrots and celery, cut into 5 cm long sticks.
Brush the rabbit parts (except liver and kidneys) with 1/5 of the olive oil and season with about half of the rosemary, garlic and sea salt.
Sauté the seasoned rabbit parts in half of the remaining olive oil over low heat. Add the bay leaves. Briefly sauté the shallots, celery and carrots.
Season with pepper. Fill up with white wine and stock, cook for about 50 minutes in the heated oven on the 2nd rack from the bottom at 200 degrees (gas 3, convection oven not suitable).
Cut the tomatoes in half, rinse the beans and drain well.
Cut the lemon into thin slices.
After 30 minutes, evenly distribute the liver, beans, tomatoes, kidneys and lemon slices in the roasting pan. Evenly distribute the rest of the garlic, rosemary and olive oil over the tomatoes, liver and kidneys, braise for 20 minutes. Season with the rest of the sea salt and pepper. 7.
To serve, arrange the rabbit parts and vegetables on a platter or bring to the table in the roaster and sprinkle with the Basil
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