6 tablespoons of olive oil
1 medium onion, chopped
4 cloves of garlic, minced
1 carrot, grated
1 stalk of celery, cut into small pieces
2 tablespoons of all-purpose flour
1.5 kg of rabbit, cut into pieces
3 1/4 cups of chicken broth
2 tablespoons of green olives, pitted
8 small carrots (with leaves) and the top portion of the stalk
8 whole black olives without pits
2 tablespoons of lemon juice
Salt and pepper to taste
6 tablespoons of olive oil
1 medium onion, chopped
4 cloves of garlic, minced
1 carrot, grated
1 stalk of celery, cut into small pieces
2 tablespoons of all-purpose flour
1.5 kg of rabbit, cut into pieces
3 1/4 cups of chicken broth
2 tablespoons of green olives, pitted
8 small carrots (with leaves) and the top portion of the stalk
8 whole black olives without pits
2 tablespoons of lemon juice
Salt and pepper to taste
Heat the olive oil in a pan over low heat
Add the onion, garlic, grated carrot, and celery
Cover the pan and let it cook for 8 minutes
Add the flour, mix well, and add the rabbit seasoned with salt and pepper
Increase the heat to medium and let the meat brown, scraping the bottom of the pan
Remove the pan from the heat and gradually add the chicken broth
Scrape the bottom of the pan again
Return the pan to the heat and let it simmer
Add the green olives and whole black olives
Simmer over low heat for 30 minutes, with the pan covered
Add the remaining black olives and lemon juice
Check the seasoning
Serve with mashed potatoes
Serves 6
Calories per serving: 738.
