Rabbit is a meat that’s not really eaten a lot in this country, however in some parts of Italy it’s very popular, this dish is an old Italian peasant dish and goes well with some lovely crusty bread or as a second course served after a simple pasta dish ( how it would be eaten in Italy ).
Ingredients
- 800g rabbit
- 300g passata
- 1 stick of celery
- 1 onion
- 1 carrot
- 1 sprig rosemary
- 1 handful of olives with the stone (I think they taste so much better but remember to pit them!)
- 1 ladle-full of vegetable stock
- 20g butter
- 2 spoonfuls of olive oil
- 50g flower
- salt
Method
Wash and dice the celery, carrots and onion. Chop the rabbit into small chunks and flour them then fry them off in a frying pan with oil and butter. Keep turning for rabbit for about 30 seconds and then add all the vegetables and the rosemary(chopped up). Leave the mixture for a minute in order for the flavors to amalgamate. Now add the passata, the olives and the stock.
Now turn the flame right down and cook for about an hour, mix the mixture every now and then. If the dish becomes too dry add a little more rabbit. Salt well and serve hot.
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