Beef & Game
Braised Rabbit with Olives and Sun-dried Tomatoes
Tender rabbit braised in white wine with garlic, rosemary and thyme, finished with black olives and sun-dried tomatoes. The meat simmers slowly in a homemade stock made from the bones and root vegetables, so it turns out beautifully soft and juicy. A piece of butter rounds off the sauce at the end. Serve with boiled potatoes or a toasted baguette.
Prep: 3 h 50 min
Servings: 4
Energy: 180 kcal per serving
Method
01.
Wash, clean and bone the rabbit. Put the bones in a pot with cold water, one peeled onion and whole spices (bay leaves, black peppercorns and allspice berries). Wash, peel and dice about 50 g of carro…
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