How to make Tuscan-style stewed rabbit, a recipe that includes, among the ingredients, bacon and black olives, to be cooked in a pan over low heat.
Ingredients for 4 portions
- A carrot
- A stalk of celery
- 2 cloves of garlic
- Sage
- Rosemary
- White wine
- 1 rabbit of about one kilo
- Bacon gr. 80
- Black olives gr. 200
- An onion
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- Little broth
- Olive oil
- Salt and pepper
Tuscan stewed rabbit preparation
Cut the rabbit (without head and without legs) into 12 pieces. In a pan, brown the bacon or lard in 8 small spoons of oil and mince with all the smells.
As soon as they wilt, add the rabbit pieces and let them color over high heat.
Season with a few leaves of rosemary and sage, then wet with a glass of wine, salt, pepper and let it withdraw slowly.
Continue cooking slowly, for about an hour, bathing with hot broth, as needed.
Towards the end also add the coarsely shredded rabbit liver.
Remove the pieces of rabbit and pass the sauce to the passatutto, put it back in the pan and continue cooking the rabbit for another 10 minutes, adding the pitted olives and a drop of broth.
