Rabbit with Tomatoes and Olives
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 rabbit, ready to cook and cut into quarters
- 4 clove (s) garlic
- 3 tablespoon thyme, rubbed
- 200 g bacon (pork belly), thinly sliced
- 2 bay leaves
- 4 sprigs thyme, fresh
- 3 tablespoon olive oil
- 1 kg tomato (s), fresh
- 100 g olives stuffed with paprika paste
- 2 tablespoon parsley, chopped
- 1 teaspoon rosemary, chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Rinse the rabbit pieces and pat dry. Peel and squeeze the garlic and mix with the thyme. Season the meat with salt and pepper and turn in the thyme-garlic mixture.
- Spread the slices of bacon on the table and roll 1 piece of rabbit with 1/4 bay leaf and 1 sprig of thyme in the bacon. Tie the bacon to the rabbit pieces with kitchen twine.
- Heat the oil in a roaster and fry the rabbit parts all around for about 3 minutes, remove and keep warm.
- Wash the tomatoes and cut them into slices without any stems. Line the roasting pan with it, then add a little salt and pepper. Spread the rabbit pieces and the olives on top and sprinkle with the herbs.
- Let everything stew in the preheated oven at 175 ° C for about 45 minutes and turn the meat over in between. Serve immediately.
- A polenta goes well with it.
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