Rabbit with Olives (Coniglio con Le Olive)
Instructions
Wash the rabbit, cut away the forelimbs, hind cut into two parts and the loin (back) into four pieces.
Put to fire a few spoonful of oil with Diced Bacon, add the rabbit, should be sprayed with cognac (or wine) and let it evaporate.
Drain fat from the meat.
The same cooking sauce make Brown the sliced onions, chopped garlic, turning with a wooden spoon.
Put the rabbit in the saucepan, add a bit of thyme, chopped rosemary leaves, white wine, a tbsp of broth, pitted olives and tomatoes previously peeled, seeds and private facts before jumping in a little oil.
Add salt and pepper to just measure and Cook, adagio, for about an hour, combining, if necessary, other hot broth.
When serving sprinkle with the chopped parsley.
Ingredients and dosing for 4 persons
- 1 young rabbit weighing 1500 g
- 300 g of ripe tomatoes
- 100 g of bacon
- 50 g of black olives
- 2 onions
- 1 clove of garlic
- 1 sprig of rosemary
- Little of thyme
- 1 tablespoon of chopped parsley
- 25 cl of dry white wine
- 1 dram of cognac (optional)
- Little of broth
- Olive oil
- Salt
- Pepper