Roast Rabbit with Olives

Discover all the secrets of the rabbit with olives recipe, for a really tasty main course!

1 package of rabbit

30 g of butter

1 sprig of rosemary

1 clove of garlic

2 shallots

1 glass of still white wine

100 g of Taggiasca black olives

Salt

Pepper

Description

If you love the recipe for Ligurian rabbit, you will like this rabbit with olives even more! The rabbit with olives is very simple to make and in a short time you will have a main course suitable not only for Easter lunch, but for all those special occasions when you want to impress your guests' palates.

To prepare the rabbit with olives, you can use either the whole rabbit or the AIA rabbit parts, the latter already portioned and ready to go in the pan. Here are all the steps of this delicious recipe.

Procedure

Clean and cut the shallots into thin slices then peel the garlic. In a large pan, heat the butter, fry the garlic and rosemary together with the chopped shallot. At this point add the pieces of rabbit and brown them well on all sides. Deglaze the rabbit with the white wine and let the alcohol evaporate.

Lower the flame and cover with the lid. Turn the rabbit from time to time and if it should dry out too much, add a few tablespoons of water. Let the rabbit cook for about 60 minutes. 20 minutes before cooking, add the pitted black olives.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.

Suggestions

Among the tips for cooking the perfect rabbit with olives, there is a fundamental one: rabbit meat is white and very delicate, so try not to cover its natural taste with too spicy and covering flavors.

The rabbit can be prepared in many ways, with milk or stewed passing through the roast rabbit, each of these recipes is as delicious as the rabbit with olives.