Rabbit with olives
Instructions
Peel, remove the rabbit head, wash it and dry it well.
Then cut it into small pieces; then sprinkle with flour and scuoteteli to remove excess flour.
Put the butter and oil in a large saucepan over low heat and then Brown the rabbit.
Meanwhile, wash the celery and cut into small pieces, add the rabbit with Sage and Rosemary.
Let stand for a few moments, then wet with wine; do evaporate, add salt and cook over low heat for 30 minutes, turning pieces frequently.
Then add the olives and continue cooking for 15 minutes again by adding more wine if necessary.
At the end the gravy must be narrowed.
Transferred all on a warm serving dish, put over the olives and serve immediately.
Ingredients and dosing for 6 persons
- 1 rabbit from 1400 g
- 200 g of pitted green olives
- 25 g of butter
- 2 tablespoons of olive oil
- 1 stalk of celery
- 4 leaves sage
- 1 sprig of rosemary
- 2 tablespoons of flour
- 1/2 cup of dry white wine
- Salt