Braised rabbit with olives: frantoio
Braised rabbit with olives and Taggiasca olives in red wine and herbs. Perfect blend of meat and olive flavors. Try this traditional recipe!
Ingredients
- 1 kg of rabbit
- 100 g black Taggiasca olives
- 1 large onion
- 1 celery stalk
- 1 carrot
- 1 twig of rosemary
- 4 nuts
- 1 glass of red wine
- 1 glass of extra virgin olive oil
- ½ lemon
- Thyme, bay leaf and salt
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