Rabbit with saffron olives
Instructions
09525 RABBIT with SAFFRON OLIVES INGREDIENTS for 4 PEOPLE, 5 1 kg of rabbit in pieces, 1 large onion, 50 g pitted green olives, 2 sprigs of thyme, 1 sachet of Saffron, 2 dl of broth, 1 glass of white wine, 20 g of extra virgin olive oil, salt and pepper.
METHOD heat oil in a large skillet over high heat and doratevi the rabbit on all sides until you are well.
Meanwhile, Peel the onion and cut it into slices not too thin.
When the rabbit is golden, remove from the Pan and throw yourself through switch the onions, thyme and olives.
Lower the heat and leave to dry for 5 minutes, then put the rabbit pieces into the Pan, wet with white wine and let evaporate.
Add the boiling broth, in which you will have diluted saffron.
Add salt and pepper and cover the pan.
Lower the heat to low and simmer for about 35 minutes.
Make sure that the meat is tender.
If the liquid in the Pan is so, remove the cover and prolonged cooking 5 minutes over high heat.
Serve with a simple contour, like a mashed potatoes or boiled rice.
