Azdora rabbit
Seasoned with tomato and olives, rabbit is the star of a traditional, simple and tasty dish
Ingredients
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1 rabbit weighing approximately 1,400 kg
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200 g olives
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400 g tomato sauce
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4 cloves of garlic
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rosemary
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2 dl red wine
- oil
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salt and pepper.
Preparation
Cut the rabbit into pieces, put them in an earthenware pan with oil, garlic a good pinch of rosemary leaves chopped together, then fry them on a high heat.
When the rabbit is evenly browned, season with salt and pepper, douse with red wine and cover with a lid.
Continue cooking for about one hour.
When the rabbit is half cooked, add the tomato sauce and pitted olives.
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