Ligurian style rabbit

Ligurian style rabbit

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

Ingredients

  • Rabbit cut in pieces: 1 kg
  • Taggiasca olives: 150 gr
  • Pine nuts: 2 tablespoons
  • vegetable broth: 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

Method

Calories: 440

  1. Remove the paddle from the bowl.
  2. Arrange the onions, chopped garlic and oil in the bottom of the bowl, close the lid, set the thermostat dial to position 3, press the bottom heating element button 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, broth, 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 broth).

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