Rabbit with peppers

Recipe from: 9/1/2003 12:00:00 AM

Ingredients 12
Servings 6
Time

Ingredients

  • 250
    ml
    dry white wine
  • 2
    green peppers, sliced into thin strips
  • 125
    ml
    butter
  • 2
    cloves garlic, crushed
  • 125
    ml
    olive oil
  • 15
    ml
    chopped fresh basil
  • 2
    medium onions, chopped
  • 250
    ml
    black olives, stoned
  • 250
    ml
    water
  • salt and pepper to taste
  • 410
    g
    (1 can) peeled tomatoes
  • 1.50
    kg
    rabbit
 

Method

 
Cut the rabbit into portions, wash well and season with salt and pepper.
Heat butter and olive oil in a pan and sauté rabbit pieces until brown.
Remove and keep warm.
Add onions, garlic and peppers to the same pan.
Sauté until soft, then add wine.
Add tomatoes, chopped basil and a little water to the pan.
Cover, turn down the heat and simmer gently for about 45 minutes.
When rabbit is tender, add olives and cook for a further 15 minutes.
Serve over mashed potatoes.
 

Read more on: poultry  |  sauté
 

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