Rabbit Ragout with Vegetables
- 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
- 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 peppers
Rinse rabbit, pat dry and cut into 10-12 pieces. Peel and rinse potatoes, cut into bite-sized pieces. Rinse and coarsely chop beans.
Peel onions and cut lengthwise into slices. Peel and chop garlic. Chop olives coarsely.
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.
Soak cookies in milk.
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.
Once meat is cooked, pour sauce over meat and season with salt and pepper, heat up. Mix well and arrange in plates, serve.