Stewed Rabbit 1. Use a SLITBAR cleaver on an EXCLUSIVT butchers block to chop a rabbit into eight to ten pieces. Wash up and dry carefully. 2. Squeeze two garlic cloves with a KONCIS garlic press. Add them to four DRAGON tablespoons full of olive oil, two DRAGON tablespoons full of butter and one FNUFT teaspoon full of rosemary. Mix them into a SENIOR casserole with lid. After that add some sage and a bay leaf. 3. Put pieces of succulent rabbit into the hot fat and turn them with a KONCIS pair of tongs to roast them on all sides. Add salt from ENSEMBLE shaker, pepper from IKEA PS SPRAKA spice mill and a bit of nutmeg grated with a CHARM grater. Use an IDEALISK jug to add 1/8 l of dry white wine. 4. After peeling the tomatoes, shred them with a SLITBAR utility knife on a MAGASIN chopping board. Add and stew for 45 minutes. Finally add some parsley chopped with KOMMERS herb chopper with tray.
Advertising Agency: DDB Germany, Dsseldorf, Germany Creative Directors: Alexander Reiss, Oliver Kapusta Art Directors: Michael Kittel, Markus Rittenbruch, Copywriters: Jan Propach, Edgar Flau Photographer: Jost Hiller Published: June 2009via adsoftheworld.com