Rabbit With Olives

I n g r e d i e n t s

  • Rabbit 1 kg
  • pitted green and black olives 200 g 
  • Extra virgin olive oil
  • olive oil
  • salt
  • pepper
  • rosemary 
  • bay leaf 
  • oregano
  • white wine

I n s t r u c t i o n s

  • Sauté garlic rosemary and bay leaf in plenty of oil.
  • Add chopped rabbit and toast well, add olives and deglaze with plenty of white wine.
  • Add water and cook until the rabbit is soft.

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