Bun in the oven with mustard

INGREDIENTS

1 rabbit in pieces

2 c. soup with chili

2 c. Old-fashioned mustard soup

2 leaves blonde

0,5 dl red wine

1 purple onion

600 g potato

450 g pumpkin

1 courgette

1 c. dry rosemary dessert

that's ground pepper

1 c. salt tea

2 c. olive oil soup

1. Season the rabbit pieces with the chili paste and mustard.

2. Add the chopped bay leaves and the red wine.

3. Mix well and marinate for at least 24 hours in the refrigerator.

4. Preheat the oven to 150˚ C.

5. Peel and cut the onion into buds.

6. Cut the potatoes and pumpkin, previously peeled, and the zucchini in sticks of the same size.

7. Arrange the prepared vegetables in a baking dish, sprinkle with the rosemary, a little pepper and salt and mix well.

8. Top the rabbit pieces, sprinkle with the marinade and olive oil and bake in the oven for 1 hour.

9. Increase the temperature to 185 ° C and allow to bake another 10 minutes.