Total Time80mins
Rating0.0/ 5.0
Servings4people
Ingredients
4
Whole rabbit, cut into pieces1.2 kg
Extra virgin olive oil3 tablespoons
Large onion1
Garlic2 cloves
Carrots2
Celery2 stalks
Peeled diced tomatoes400 g
Dry white wine150 ml
Fresh rosemary2 sprigs
Pitted black olives8
Bay leaf1 leaf
Salt
Pepper
Instructions
1
Cut the rabbit into pieces if not already done.
2
Heat the extra virgin olive oil in a large frying pan and brown the rabbit pieces on all sides. Set them aside.
3
In the same pan, add the chopped onion, chopped garlic, sliced carrots, and chopped celery. Sauté until the vegetables are soft.
4
Pour in the dry white wine and let it reduce slightly.
5
Add the peeled diced tomatoes, rosemary, bay leaf, and pitted black olives.
6
Return the rabbit to the pan, season with salt and pepper.
7
Cover and cook on low heat for about 60 minutes, until the meat is tender.
8
Serve hot, accompanied by rustic bread to soak up the sauce.