Rabbit With Olives
I n g r e d i e n t s
- Rabbit 1 kg
- pitted green and black olives 200 g
- Extra virgin olive oil
- olive oil
- salt
- pepper
- rosemary
- bay leaf
- oregano
- white wine
I n s t r u c t i o n s
- Sauté garlic rosemary and bay leaf in plenty of oil.
- Add chopped rabbit and toast well, add olives and deglaze with plenty of white wine.
- Add water and cook until the rabbit is soft.
