Good morning, Today rabbit in red wine with olives: not only the recipe, but also another VIDEO RECIPE STEP BY STEP that you can see on my You Tube Channel. TheThe video is only 1:30 minutes, but to make this recipe really do still enough forty, including cooking. If you love white meat and rabbit, a low-fat meat, inexpensive and very versatile, try this simple but tasty dish. And if you love the rabbit, a white and lean meat that I like a lot and I always try to enhance the kitchen, try to have a look at all my RECIPES WITH THE RABBIT. As for example the lavish RABBIT STUFFED SICILIAN.
The rabbit in red wine with olives, cooked in a pan, It is one of the quickest ways to prepare rabbit, that absorbs the taste of wine, capers and olives and becomes flavorful without being heavy. Serve with baked potatoes or salad and some’ whole wheat bread to make the liner’ in Gravy. The bread that you see in the picture is homemade and it is based is WHOLEMEAL AND WALNUTS and I have made with my sourdough. You will see that bring to the table a unique dish that will satisfy you fully. Have a good day, and let me know if these video recipes that I'm experiencing are useful. Have a good day!
1 kg of rabbit into pieces
200 grams of white and black olives in brine
a chili pepper
a handful of capers
200 ml of red wine
salt and pepper
extra virgin olive oil, to taste
3 cloves of garlic
half a white onion
fresh rosemary and Sage, to taste
a tablespoon of tomato paste
2 anchovy fillets in oil
a bay leaf
flour for flour the rabbit, to taste
Wash the rabbit and dry it carefully. Flour from all sides and FRY in olive oil until the individual pieces will not be uniformly golden brown. Set it aside. Lightly crush the garlic with the knife blade, chop the Rosemary and Sage, cut into slices not too thin onion.
FRY in a pan large garlic, the onion and pepper in olive oil, then add the anchovy fillets and then the tomato paste and stir well. Join the rabbit, season with salt, Add the bay leaf and red wine. Evaporate the alcohol and add a cup of hot water.
Cover and cook covered for 20 minutes, then join the rabbit olives and capers and continue cooking over medium heat for another 10 minutes or so. If the gravy is not thick enough, remove the rabbit from the Pan, and then restrict the sauce until you reach the desired consistency.
Serve the rabbit with his sauce: If you want to give a special touch to the dish, the outline more suited in my opinion is the simplest: baked potatoes. Bon appétit!
MATCHING: We choose a Sicilian wine for this recipe full of strong flavors and spices. In particular, We suggest a Nero d'Avola - D'Avola, produced by wineries Feudo Principi di Butera: intense aromas of ripe red berries, round and robust flavor, fruity, with notes of vanilla, cocoa, Thanks to aging in oak casks and barrels.