RABBIT WITH GREEN OLIVES

This dish is fantastic for your lunch time. Rabbit with green olives is made of derinded/diced lean bacon and fried rabbit. By boiling main ingredients and seasoning it with condiments, makes the dish to have a distinct taste and mouthful texture.

Serves :

Preparation Time :

40 minutes

Cooking Time :

2 hours

Preparation Method :

Put the oil, bacon, onions and celery into a large flameproof casserole and heat gently, stirring occasionally, until the fat runs from the bacon.
Add the rabbit pieces and fry gently, turning, until lightly browned on all sides. This will take about 10 minutes.
Sprinkle in the flour and stir for 1 minute. Stir in the hot stock, bay leaf, rosemary, and salt and pepper to taste.
Bring to the boil, then cover tightly, reduce the heat and simmer for 45 minutes to 1 ½ hours or until the rabbit is tender.
Add the olives and capers, and simmer for a further 10 minutes. Discard the bay leaf before serving.
Serve immediately.

INGREDIENTS

2 tablespoon Cooking oil
200 grams lean bacon, derinded and diced
4 onions, peeled and thickly sliced
4 celery stalks, thickly sliced
2 rabbit, jointed
2 tablespoon unbleached white flour
1 liter hot chicken stock
2 bay leaves
2 rosemary sprig
Salt
Freshly ground black pepper
15 green olives, stoned
2 tablespoon capers

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