Hunter's Rabbit

1 package of AIA rabbit parts

200 g of tomato pulp

50 g of black olives

1/2 carrot

1 stalk of celery

1 shallot

1 clove of garlic

1 sprig of thyme

1/2 glass of red wine

Extra virgin olive oil

Flour as needed

Salt and pepper

Description

A great classic of Italian cuisine, hunter's rabbit is a second course full of flavor, perfect to bring to the table on a family lunch or for a special dinner.

This recipe, even for beginners, is not particularly difficult and could become a strong dish to propose on many happy occasions. However, rabbit may not be a meat appreciated by children, given its strong flavor, and, probably, in the hunter's version - that is, cooked in red wine and with tomato - it could be even more difficult to appreciate.

Here is the recipe explained in every step to make hunter's rabbit.

Procedure

To prepare the hunter's rabbit start with the sauté of vegetables. Clean and cut into pieces the shallot, celery and carrot. In a casserole, heat the oil with a crushed garlic clove and let it brown, then add the chopped vegetables.

Flour the rabbit parts, add them to the sauté and brown them well. Adjust with salt and pepper and sprinkle with a pinch of thyme, then moisten with red wine.

After the wine has evaporated, add the tomato pulp and two tablespoons of hot water, then lower the heat and let it cook for about an hour.

Just before serving, add the black olives and cook on low heat for 1 hour.

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