Rabbit with almonds
Instructions
Marinate the pieces of rabbit in wine with Laurel, Sage, Rosemary.
Remove from marinade and bake in a medium oven with olive oil and coarsely chopped onion.
Toast the almonds, chopping and merge them in lemon juice, capers, raisins, pine nuts and anchovy fillets dissolved.
Serve warm with rabbit sauce.
Ingredients and dosing for 6 persons
- 1 rabbit
- White wine
- Rosemary
- Laurel
- Sage
- 2 onions
- Olive oil extra virgin
- 50 g of skinned almonds
- 1 lemon (juice)
- 1 tablespoon of capers
- 50 g of sultanas
- Pine nuts
- 2 anchovy fillets
- Salt