1 rabbit, cut into 8 pieces
salt and black pepper to taste
3 tablespoons of olive oil
1 cup of finely chopped onion
1 large clove of garlic, minced
1 small carrot, sliced
1 small red bell pepper, thinly sliced
1/2 pound of diced tomatoes
2/3 cup of dry white wine
1/4 cup of white wine vinegar
2 tablespoons of lemon juice
1 teaspoon of salt
1 teaspoon of paprika
1/2 teaspoon of sweet marjoram
black olives and grapes for garnish
1 rabbit, cut into 8 pieces
salt and black pepper to taste
3 tablespoons of olive oil
1 cup of finely chopped onion
1 large clove of garlic, minced
1 small carrot, sliced
1 small red bell pepper, thinly sliced
1/2 pound of diced tomatoes
2/3 cup of dry white wine
1/4 cup of white wine vinegar
2 tablespoons of lemon juice
1 teaspoon of salt
1 teaspoon of paprika
1/2 teaspoon of sweet marjoram
black olives and grapes for garnish
This recipe should be prepared the day before
Remove excess fat from the rabbit, wash and pat dry
Season with salt and black pepper to taste
Heat 2 tablespoons of olive oil in a skillet and fry the rabbit pieces
Place the pieces in a refractory dish
Add the remaining tablespoon of olive oil, onion, garlic, carrot, and bell pepper to the skillet
Cook the mixture stirring constantly for 2 minutes and reserve
Pass the tomatoes through a food processor or blender, then strain and add to the skillet
Combine the wine, vinegar, lemon juice, salt, paprika, and sweet marjoram
Let it simmer
Pour over the rabbit
Put in a moderate oven (180°C) for 1 hour or until tender
Remove the rabbit pieces and place on a serving plate
Allow to cool to room temperature
Strain the sauce and reserve the vegetables
Debone the rabbit and cut into regular-sized pieces
Arrange the rabbit pieces on a serving platter, wide and flat
Arrange the vegetables on top
Discard excess fat from the sauce and pour into a bowl
Refrigerate for at least 24 hours before serving
Let it come to room temperature 15 minutes before serving
Garnish with black olives and grapes
Serve in 8 portions.
