Stewed rabbit


  • 1 rabbit weighing about 1 kg.
  • 50g of green olives
  • Half a litre of broth
  • 1 clove of garlic
  • spoonful of rosemary
  • Olive oil – salt – pepper


Cut the rabbit into pieces and brown in a pan with the oil, garlic and rosemary (chopped). When the ingredients have browned, pour on a little broth and cook on a medium heat for 30 minutes, then add the olives (stoned), salt and pepper. Cook for a further half an hour.
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