Rabbit with olives recipe
- 1 rabbit
- 100 gr black olives
- 100 gr of green olives
- 1 onion
- 4 cloves of garlic
- 4 small carrots
- 1 green pepper
- 12 shallots
- glass of sherry wine
- extra virgin oil
Preparation of the Rabbit with olives recipe
In a casserole with oil, put the chopped onion, sliced carrots and pepper in strips with the 4 whole garlic cloves and the thyme branch. Bring up salt.
Clean and chop the rabbit, add salt and pepper, pass it by flour and fry it in a pan with oil. Add the rabbit to the poached vegetable, add the sherry and the same amount of water. Mix well.
Add the green and black olives to the rabbit after extracting the bone. Let simmer for 25-30 minutes and add salt.
Confit the whole shallots in a pan with a drizzle of oil over low heat. Serve the rabbit stew with the shallots.
The rabbit should not be overcooked, as its meat will be fibrous. If you want the meat to be more juicy, soak it with milk for 24 hours.