Description
A traditional dish of rabbit in Provence. I have today - with green beans, cashew and almonds! Greens in this dish it is recommended to add fresh sage, rosemary and thyme, as the rabbit is cooked especially tender!
Ingredients
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Rabbit
300 g
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Green beans
2 handful
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Red onion
3 piece
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Cashews
1 Tbsp
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Almonds
1 Tbsp
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Garlic
2 tooth
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Dry white wine
0.5 cup
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Broth
0.5 cup
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Allspice
3 piece
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Salt
-
Rosemary
-
Thyme
-
Bay leaf
2 piece
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Olive oil
-
Olives
-
Greens
-
Lemon
1 share
Cooking
The rabbit leg chopped into 3 parts;
Fry in hot oil on both sides until brown;
Separately fry the beans and onions;
In refractory form to put rabbit, beans with onions, add cashews and almonds, salt and spices, and the garlic; Pour the broth and wine, add the Laurel;
Tightly seal foil and cook at 180 degrees for 1 hour;
Before serving, add rabbit, olives, lemon and herbs! Serve with a good glass of Provencal wine.
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