Beef & Game
Rabbit Braised in Red Wine with Tomatoes and Olives
The rabbit is first browned until golden and then braised in red wine. Together with carrots, onion, garlic and thyme it simmers under a lid until tender. Tomatoes and black olives give the sauce its full flavour and colour, while fresh parsley lifts it at the end. The result is hearty meat in an aromatic sauce that you can make in under an hour.
Prep: 50 min
Servings: 5
Energy: 111 kcal per serving
Method
01.
Cut the washed and cleaned rabbit into smaller pieces. Season it well with salt and pepper and brown it quickly in a taller pot in olive oil on all sides until golden.…
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