Rabbit Legs with White Wine and Olives
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 rabbit leg (s)
- olive oil
- 1 tablespoon butter, heaped
- 2 cloves garlic)
- 150 ml white wine, dry
- 1 tablespoon tomato paste
- 8 tablespoon olives, black
- 225 ml vegetable stock
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the oil and butter in a casserole, peel the garlic and cut in half. Brown the rabbit legs with the garlic in the fat on all sides over medium heat. Then raise the temperature, add the wine and let it boil down. Then again add tomato paste and hot vegetable stock over medium heat, cover the saucepan and stew the rabbit legs for 15 minutes.
- After the 15 minutes, put the olives in the pan and stew covered for another 25 minutes. Season to taste with salt and pepper.
- When serving on the plate, pour the sauce over it and add the olives.
- A celery puree or garlic-potato puree goes well with it.
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