|
|
 |
 |
Serves 4 - 6
One whole Border Range Rabbit cut into pieces
6 large green olives
2 tblsp of capers
Extra virgin olive oil
1 large white onion (finely chopped)
3 garlic cloves (finely chopped)
1 can chopped tomatoes
1 tblsp of sugar
½ cup of red wine vinegar
Celery heart chopped
1 cup chopped flat leaf parsley
3 tblsp of fresh, chopped oregano
- Wash rabbit under cold water and pat dry. Cut it into pieces.
- Prepare large green olives and capers roughly chopped.
- Heat 4 tblsp of extra virgin olive oil in a large, deep frying pan.
- Fry the rabbit pieces until they're well-browned, cooked and place in covered dish to keep warm.
- Wipe the pan clean and heat 8 tblsp of extra virgin olive oil.
- Fry onion and garlic cloves. Stir until they are transparent then add flat-leaf parsley and a chopped celery heart. Stir for 30 seconds.
- Add the olives and capers, as well as a cup of pureed tomatoes and chopped oregano. Stir and cook for about 10 minutes.
- Combine the rabbit pieces and stir everything together in a large lidded saucepan. Add salt and pepper to taste.
- Put the lid on and simmer on low heat for 15 minutes, lifting the lid occasionally to stir.
- Meanwhile, dissolve sugar in the red wine vinegar.
- Add it to the rabbit, turn up the heat and keep mixing until almost all the liquid is gone.
- Turn off the heat, put the lid back on and leave for 2 hours, mixing every half hour, then serve.
|
|
