Rabbit stewed with olives
Rabbit meat is dietary, not fatty, well digested by the stomach. The meat should be from a young rabbit, tender and a little fat. One of the interesting ways of cooking rabbit meat is “rabbit with olives”. The dish has a slight aroma of game.
In order for the meat to be cooked correctly and well, stew it longer until you see that it is almost falling off the bone.
Porridge and potatoes can be used as a side dish, and if you add more vegetables, the dish will be filled with vitamins and minerals in addition to valuable protein.
Ingredients for cooking rabbit with olives
- Rabbit – 1 carcass.
- small tomatoes – 6 pcs.
- rosemary – 4 sprigs.
- flour – 1/2 cup
- garlic – 8 cloves.
- dry white wine – 250 ml.
- olives – 12 pcs.
- olive oil – 50 ml.
- ground black pepper to taste.
Cooking rabbit with olives
We heat the oven to 180 ° C.
We wash the rabbit meat under running water, dry it and divide it into pieces. Combine flour, salt, and pepper and mix. Roll the chopped pieces of meat in the mixture.
In a container that can be put in the oven, heat the oil. Fry the pieces of meat until golden brown.
Finely chop the garlic and add to the meat. Wash the tomatoes in running water. Cut into quarters. Remove the pits from the olives, chop and add to the meat. Pour wine into the pan and add chopped tomatoes and rosemary.
We cover our dish with a lid and send it to the oven for 30 minutes. (until the meat is ready). When the meat is ready, open the lid and simmer for another 8 minutes.
The dish “Rabbit with olives” is ready! Bon appetit!
