Rabbit with peppers

Name: Rabbit with peppers
Yield: 6 servings
Cuisine: Boil
Ingredients: 250.00 ml wine dry white; 410.00 g tinned tomatoes peeled; 0.00 salt and freshly ground black pepper to taste; 250.00 ml water; 250.00 ml olives black, pitted; 2.00 onions medium, chopped; 15.00 ml fresh basil chopped; 125.00 ml fresh chillies 573; 2.00 garlic cloves, crushed; 125.00 ml butter; 2.00 green pepper sliced into thin strips; 1.50 kg rabbit

6 servings

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Poultry

By Food24 November 03 2009

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Ingredients (12)

250.00 ml	wine — dry white
410.00 g	tinned tomatoes — peeled
0.00	salt and freshly ground black pepper — to taste
250.00 ml	water
250.00 ml	olives — black, pitted
2.00	onions — medium, chopped
15.00 ml	fresh basil — chopped
125.00 ml	fresh chillies — 573
2.00	garlic — cloves, crushed
125.00 ml	butter
2.00	green pepper — sliced into thin strips
1.50 kg	rabbit

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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.