For a Sunday lunchtime treat, rabbit chasseur is the ideal recipe.
1 pack of AIA Rabbit Parts
1 stick of celery
1 clove of garlic
1 sprig of thyme or other herbs of your choice
50 g olives
Extra-virgin olive oil
Salt and pepper to taste
Flour as required
Clean and chop the shallot, celery and carrot. Heat the oil in a casserole dish and cook the crushed garlic until transparent, then add the chopped vegetables.
Coat the AIA Rabbit Parts in flour, add them to the vegetables and brown well on all sides. Add salt and pepper as necessary, sprinkle with a pinch of thyme or other herbs and add the red wine.
Leave the wine to evaporate, add the tomato pulp along with 2 tbsp. of hot water and cook for an hour over a low heat.
Just before serving, add 50 g of olives.