Rabbit with Anchovy and Olives

Name: Rabbit with Anchovy and Olives
Yield: 6
Ingredients: 1 tablespoon of olive oil; 2 tablespoons of mustard; 1 rabbit, approximately 1 1/2 kg, cut into pieces; 2 tablespoons of lemon juice; 2 tablespoons of butter; 1 chopped onion; 3 anchovy fillets; 1/2 cup dry white wine; 3 cherry tomatoes, peeled and seeded; 1 sprig of thyme; 1/4 cup pitted black olives, sliced; 1 sprig of rosemary; 2 cups chicken broth; Salt and black pepper to taste

1
1 tablespoon of olive oil
2
2 tablespoons of mustard
3
1 rabbit, approximately 1 1/2 kg, cut into pieces
4
2 tablespoons of lemon juice
5
2 tablespoons of butter
6
1 chopped onion
7
3 anchovy fillets
8
1/2 cup dry white wine
9
3 cherry tomatoes, peeled and seeded
10
1 sprig of thyme
11
1/4 cup pitted black olives, sliced
12
1 sprig of rosemary
13
2 cups chicken broth
14
Salt and black pepper to taste

Ingredients

1
1 tablespoon of olive oil
2
2 tablespoons of mustard
3
1 rabbit, approximately 1 1/2 kg, cut into pieces
4
2 tablespoons of lemon juice
5
2 tablespoons of butter
6
1 chopped onion
7
3 anchovy fillets
8
1/2 cup dry white wine
9
3 cherry tomatoes, peeled and seeded
10
1 sprig of thyme
11
1/4 cup pitted black olives, sliced
12
1 sprig of rosemary
13
2 cups chicken broth
14
Salt and black pepper to taste

Directions

1
Mix the olive oil with mustard
2
Rub that mixture onto the rabbit pieces
3
Let it sit for 30 minutes
4
Heat a pan with the rabbit, lemon juice, butter, and onion until the meat is browned
5
Add the anchovy fillets and wine
6
Cook until the wine has evaporated
7
Add the remaining ingredients
8
Season with salt and black pepper
9
Reduce heat and cook for 20 minutes, stirring occasionally, until the meat is tender
10
Remove the rosemary and serve hot
11
Serves 6
12
Obs.: Serve with toasted bread slices and drizzled with olive oil and garlic.