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OPENING TIME: FROM MONDAY TO FRIDAY 8:30AM - 12:30AM AND 2:30PM - 6:30PM, SATURDAY 8:30AM -12:30AM | THE NEW SALVAGNO 2020 OIL IS AVAILABLE

HUNTER-STYLE RABBIT

Ingredients:

800 gr. rabbit in pieces

2 potatoes

1 carrot

1 stick of celery

1 onion

540 gr. Salvagno black olives sauce

1 bunch of parsley

2 bay leaves

60 gr. Pine nuts

500 ml. White wine

Salvagno extra virgin olive oil

Salt and peppercorns

 

Place the rabbit pieces in a bowl with half an onion and half a stalk of celery cut into pieces. Add the wine, add a few peppercorns and leave to marinate for about half an hour.

Chop the onion and celery left together with the carrot. Sauté them in a saucepan with Salvagno extra virgin olive oil, then add the rabbit well drained from the marinade and brown over high heat for about ten minutes, turning the pieces to color them on all sides.

Add the Salvagno black olives sauce, the bay leaf, season with salt and pepper. Lower the heat and simmer for 40 minutes covered,  if necessary add a little water. Halfway through cooking, add the pine nuts and the peeled and diced potatoes.

Off the heat when cooked, season with the chopped parsley and a drizzle of Salvagno extra virgin olive oil.

 

 

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