1 cup of dry red wine
1 onion, sliced
3 sprigs of rosemary
1 rabbit, cut into pieces (1.5 kg)
1/3 cup of all-purpose flour
1/4 cup of olive oil
80 g of chopped bacon
1 minced onion
3 stalks of celery, sliced (150 g)
15 green olives
2 tablespoons of capers
50 g of pine nuts or roasted hazelnuts
50 g of raisins
1 tablespoon of caraway seeds
6 tablespoons of red wine vinegar
1 cup of beef broth
Salt and black pepper to taste
1 cup of dry red wine
1 onion, sliced
3 sprigs of rosemary
1 rabbit, cut into pieces (1.5 kg)
1/3 cup of all-purpose flour
1/4 cup of olive oil
80 g of chopped bacon
1 minced onion
3 stalks of celery, sliced (150 g)
15 green olives
2 tablespoons of capers
50 g of pine nuts or roasted hazelnuts
50 g of raisins
1 tablespoon of caraway seeds
6 tablespoons of red wine vinegar
1 cup of beef broth
Salt and black pepper to taste
Simmer the red wine with sliced onion, 1 sprig of rosemary, salt, and black pepper
Place the rabbit in a bowl and bathe it with this marinade
Cover and refrigerate for 5 hours
Drain the rabbit and coat it with all-purpose flour
Fry it in 3 tablespoons of olive oil until golden brown
Remove the meat pieces and reserve them
In the same pan, using the remaining olive oil, fry the bacon, minced onion, celery, green olives, capers, pine nuts or hazelnuts, and raisins
Return the rabbit pieces to the pan and arrange them in a single layer
Add the caraway seeds, red wine vinegar, and beef broth
Cover and simmer over low heat for 30 minutes, stirring occasionally.
