Rabbit with olives (7)
Instructions
Ask the butcher to cut the rabbit into twelve pieces, wash and dry then regular.
Cut bacon slices into sticks, pitted olives with the appropriate tool and divide the cloves of garlic without peel them.
Heat oil in a wide pan and put the pieces of rabbit and the bacon.
Let it fry the rabbit in sweet fire, turning it continuously for about 10 minutes, until evenly tinted.
Season the meat with salt and pepper and add the garlic, the leaflets of a sprig of Rosemary and 1/2 teaspoon thyme.
Let it cook for another 5 minutes and then wet the preparation with half the wine.
Cover and simmer for about 15 minutes and then add the rest of the wine and simmer another 15 minutes.
During this time, occasionally turn the rabbit pieces and add a tablespoon of hot water if necessary.
Finally pour the pan the olives and, after about 10 minutes, the rabbit is ready.
Serve hot with garlic cloves, cooking with the skin will become smooth and creamy.
Accompanied the rabbit with roast potatoes and a fresh salad of lettuce and tomatoes.
Ingredients and dosing for 6 persons
- 1 1300 g bunny
- 150 g of sweet black olives (baresane)
- 2 slices of bacon (sliced from 30 g)
- 12 cloves of young garlic with skin
- 1 glass white wine
- 2 tablespoons of olive oil extra virgin
- 1 sprig of rosemary
- 1/2 teaspoon of thyme
- Salt
- Pepper