Description
A great dish on the Christmas table. Bright, fragrant, delicious! Tender rabbit with vegetables and olives to complement your holiday menu.
Ingredients
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Rabbit
800 g
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Onion
1 piece
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Garlic
3 tooth
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Olive oil
3 Tbsp
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Bay leaf
2 piece
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Tomato
500 g
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Semi-dry red wine
200 ml
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Pepper
2 piece
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Olives
100 g
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Salt
-
Black pepper
-
Peppers red hot chilli
1 piece
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Marjoram
0.5 tsp
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Savory
0.333 tsp
Cooking
Cut rabbit into serving pieces. Rinse with water and dry with a paper towel.
Preheat a saucepan (I have a clay pot) olive oil and fry rabbit until Golden brown.
While the meat is roasted, chop the onion and garlic.
Add the rabbit, onion, garlic, seeded and finely chopped hot pepper, Bay leaves, salt and pepper and continue to cook for 5-10 minutes.
Tomatoes to be peeled, pre-scoring them crosswise and the Gulf of boiling water for a few minutes. Grind into a puree.
Pour the prepared tomato puree into the meat, add the wine, bring to the boil and with the lid closed, simmer on low heat for 45 minutes.
Pepper clean from seeds, cut into large cubes and add to the rabbit. Simmer for another 10 minutes.
Olives added at the end to bring the dish to boil. Cover and let stand 10-15 minutes. All, the rabbit is ready, you can bring to the table. It is good and the fact that it can be prepared in advance and then just reheat.
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