Rabbit with olives (2)
Instructions
Heat oil and butter, add the carrot, onion and celery thinly sliced and Laurel.
After a few minutes add the wine and let it evaporate.
Bake covered for 1 hour at fresh fire.
Combine the olives, salt and pepper.
Cook for 1/2 hour basting with broth.
Ingredients and dosing for 4 persons
- 600 g of rabbit in pieces
- 1 carrot
- 1 celery
- 1 onion
- 1 glass white wine
- 150 g of pitted green olives
- 1/2 cup of broth
- 30 g of butter
- 2 tablespoons of olive oil
- Some leaves of laurel
- Salt
- Pepper