Rabbit Ragout with Vegetables

Rabbit Ragout with Vegetables
1 hr


for 4 servings
1 Rabbit (approximately 1.5 kg)
1 kilogram Potatoes
200 grams green Beans
3 Onions
2 tablespoons chopped Parsley
1 teaspoon finely chopped Oregano
1 Garlic clove
10 green Olives (pitted)
Butter (1 tablespoon)
Olive oil (1 tablespoon)
4 Shortbread
125 milliliters Milk
1 tablespoon Caper
100 milliliters dry White wine
freshly ground Pepper
print shopping list

Preparation steps

Step 1/6

Rinse rabbit, pat dry and cut into 10-12 pieces. Peel and rinse potatoes, cut into bite-sized pieces. Rinse and coarsely chop beans.

Step 2/6

Peel onions and cut lengthwise into slices. Peel and chop garlic. Chop olives coarsely.

Step 3/6

Heat butter and oil in a saucepan and brown meat on all sides. Add potatoes, beans and onions and saute briefly. Add 1 cup of water and simmer for about 30-40 minutes on low heat. 

Step 4/6

Soak cookies in milk.

Step 5/6

Crush garlic with capers, olives, parsley and oregano in mortar into a paste and mix well with soaked cookies, wine and 100 ml (approximately 3 1/2 ounces) of water.

Step 6/6

Once meat is cooked, pour sauce over meat and season with salt and pepper, heat up. Mix well and arrange in plates, serve.