Ligurian style rabbit

Ligurian style rabbit

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Main dishes

Method


Calories: 440


  1. Remove the paddle from the bowl.
  2. Arrange the onions, garlic and oil in the bottom of the bowl, close the lid and press the on/off button. Sauté for 2 min.
  3. Add the rabbit pieces and red wine and cook for another 8 min.
  4. Add the Taggiasca olives, pine nuts, stock, herbs, salt and pepper and cook for another 50 min (until the rabbit is tender - the meat should fall easily off the bone), turning 2-3 times (if the bottom is too dry, add some more stock).

Ingredients

  • Rabbit cut in pieces: 1 kg
  • Taggiasca olives: 150 gr
  • Pine nuts: 2 tablespoon
  • Stock: 100 ml
  • Shallot: 1
  • Garlic: 1 clove
  • Rosemary: 1 sprig
  • Red wine: 1 glass
  • Olive oil: lev 5
  • Bay leaf: 2-3 leaves
  • Salt: to taste

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