1 1/2 tablespoons of olive oil
3 tablespoons of mustard
2 kg of rabbit cut into pieces
3 tablespoons of thyme
3 tablespoons of butter
1 large onion, chopped
4 fillets of anchovy
3/4 cup of dry white wine (180 ml)
3 large tomatoes, peeled and seeded, chopped
1 sprig of oregano
1/3 cup of black olives, pitted and chopped (45 g)
1 sprig of rosemary
3 cups of chicken broth (720 ml)
Salt to taste
1 sprig of thyme
Toasted bread slices, brushed with olive oil and garlic
1 1/2 tablespoons of olive oil
3 tablespoons of mustard
2 kg of rabbit cut into pieces
3 tablespoons of thyme
3 tablespoons of butter
1 large onion, chopped
4 fillets of anchovy
3/4 cup of dry white wine (180 ml)
3 large tomatoes, peeled and seeded, chopped
1 sprig of oregano
1/3 cup of black olives, pitted and chopped (45 g)
1 sprig of rosemary
3 cups of chicken broth (720 ml)
Salt to taste
1 sprig of thyme
Toasted bread slices, brushed with olive oil and garlic
In a bowl, mix the olive oil with the mustard
Rub this mixture onto the rabbit pieces
Let it rest for 30 minutes
In a large skillet, place the rabbit pieces with the thyme, butter, and onion and bring to high heat
Sear, stirring occasionally, until the meat is golden brown throughout
Add the anchovy and wine
Cook until the wine evaporates
Add the remaining ingredients, except for the bread, and check the seasoning
Reduce heat and cook for about 20 minutes, stirring occasionally, until the meat is tender
Remove the rosemary sprig and serve hot with toasted bread
648 calories per serving
A rich white wine with a light, fruity taste, or champagne
White wines
$ Amelia Chardonnay Concha y Toro 95, Chile
$$ Conde de Valdemar fermented in oak barrels 95, Spain
Red wines
$ Dolcetto d'Alba Giacosa Fratelli 95, Italy
$$ Beaujolais Moulin a Vent Georges Duboeuf 95, France
Champagne
$$$ Taittinger, France
