Rabbit ragout with olives

Rabbit1 pieceOlive oil6 tbsp.Rosemary2 branchesSage2 branchesGarlic4 teethPepper (hot red)1 podWhite wine200 millilitersChicken broth (or poultry)250 millilitersLemon1 pieceTomatoes4 piecesOlives100 gramsPepperCinnamon
  • Servings:
  • Cooking time:60 minutes
  • Flow temperature:Hot dish
  • Processing Type:Extinguishing

Rabbit cut into 8 parts. Grate them with salt, pepper and fry in olive oil. Add greens. Peel the garlic cloves and cut them in half. The pod of hot pepper cut into small cubes. Both add to meat. There also pour wine and broth. Cut lemon into slices and add to meat.

Cover and simmer on low heat for about 1 hour. Peel the tomatoes and cut into large pieces. Add to meat for 30 minutes until cooked. 10 minutes before the readiness add olives. Season the stew with salt, pepper and cinnamon.

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