Ligurian rabbit

Category: Meat dishes
Ligurian rabbit

Ingredients

rabbit 1 carcass about 1.5kg
rosemary 1 branch
thyme or marjoram 1 st. l.
Bay leaf 2-3
olives (olives) 100gr
Red wine 1 glass
olive oil 4 / 5st. l
salt
bulb 1 PC
garlic 2 teeth
meat broth
pine nuts 2st. l.

Cooking method

  • Cut the rabbit carcass into pieces. Liver, kidney and head are not used in this dish.
  • Ligurian rabbit
  • Ligurian rabbit
  • Heat the olive oil in a frying pan, heat it up and lightly fry the chopped onion and garlic.
  • Ligurian rabbit
  • Then add the rabbit pieces and sprinkle with herbs (chopped rosemary, thyme or marjoram and bay leaves).
  • Ligurian rabbit
  • Fry the rabbit for several minutes over high heat until golden brown.
  • Ligurian rabbit
  • After that add a glass of red wine and olives, sprinkle with pine nuts and mix.
  • Ligurian rabbit
  • Ligurian rabbit
  • Close the lid and simmer for about 1 hour over low heat, until the rabbit becomes soft (the meat should easily separate from the bones).
  • Add meat broth if necessary (as the wine evaporates).
  • Ligurian rabbit
  • Serve the rabbit with the stewed sauce.
  • Ligurian rabbit
  • The recipe is taken from here: 🔗

The dish is designed for

6 servings

Time for preparing:

60 + 20 minutes

Cooking program:

plate

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