Total Time80mins
Rating0.0/ 5.0
Servings4people
Ingredients
4
Whole rabbit, cut into pieces2.7 lb
Extra virgin olive oil3 tablespoons
Onion1 large
Garlic2 cloves
Carrots2 units
Celery2 stalks
Diced peeled tomatoes14 oz
Dry white wine5 fl oz
Fresh rosemary2 sprigs
Pitted black olives8 units
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 skillet and brown the rabbit pieces on all sides. Set them aside.
3
In the same skillet, add the chopped onion, minced 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 diced peeled tomatoes, rosemary, bay leaf, and pitted black olives.
6
Return the rabbit to the skillet, season with salt and pepper.
7
Cover and cook over low heat for about 60 minutes, until the meat is tender.
8
Serve hot, accompanied by rustic bread to soak up the sauce.