Rabbit Ligurian
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 rabbit, ready to cook, with liver
- 4 garlic clove (s)
- 5 tablespoon olive oil
- 1 teaspoon rosemary
- 1 teaspoon sage, chopped
- 250 ml red wine, dry
- salt and pepper
- 1 small Can (s) tomato (400 ml)
- 100 g olives, black, pitted
- 2 tablespoon pine nuts
Print Recipe
Pin Recipe Instructions
- Cut the rabbit into 8 to 10 parts, rinse under running water and pat dry. Finely chop the rabbit liver and set aside. Peel and squeeze the garlic.
- Heat the oil in a roasting pan and fry the rabbit vigorously. Add the garlic with rosemary and sage. Add the liver. Deglaze with the wine, season with salt and pepper and cook covered for 45 minutes. Then add tomatoes, olives and pine nuts and let simmer for another 45 minutes.
- Season to taste and serve.
- Fresh ciabatta goes very well with it.
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