Italian Braised Rabbit

Name: Italian Braised Rabbit
Total time: 1 h 30 min
Yield: 4
Cuisine: European, Italian, Mediterranean
Ingredients: 1.8 kilograms Rabbit (with bone); salt; peppers; 2 sprigs rosemary; 4 Tbsps olive oil; 400 milliliters Red wine (dry); 350 milliliters Beef broth; 3 cloves; 3 bay leaves; 5 Beefsteak tomato; 1 bunch parsley; 100 grams Olives (pitted); 2 Tbsps Caper; 6 garlic cloves

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

8,2 / 10

Difficulty:

moderate

Difficulty

Preparation:

1 hr 30 min.

Preparation

Ingredients

for

servings

Ingredients: 1 ⅘ kilograms Rabbit (with bone); salt; peppers; 2 sprigs rosemary; 4 Tbsps olive oil; 400 milliliters Red wine (dry); 350 milliliters Beef broth; 3 cloves; 3 bay leaves; 5 Beefsteak tomato; 1 bunch parsley; 100 grams Olives (pitted); 2 Tbsps Caper; 6 garlic cloves

How healthy are the main ingredients?

Olive olive oil parsley rosemary salt cloves

print shopping list

Preparation steps

Rinse rabbit pieces under running water, pat dry and season with salt and pepper. Rinse rosemary and shake dry. Heat olive oil in a pan and brown rabbit on all sides. Add red wine and broth to the pan and saute briefly. Add rosemary, cloves and bay leaves and simmer, covered, for about 1 hour.

Blanch tomatoes in hot water for 1-2 minutes. Rinse in cold water and peel, dice finely. Rinse parsley, shake dry and chop finely. Peel and chop garlic, Cut olives into strips. Add prepared ingredients to the pan and simmer for 15 minutes more.

Season with capers, salt and pepper. Serve.