- rabbit - 1 piece
- lemon - 1 piece
- garlic - 4 teeth
- rosemary - 1 teaspoon
- peas of black pepper - 6 pieces
- olive oil - 6 items. spoons
- tomato paste - 2 Art. spoons
- white wine - 250 milliliters
- anchovy - 2 pieces
- olives - 50 Grams
- capers - 2 st. spoons
- Salt and pepper - To taste
Rabbit with olives is a wonderful festive dish, tasty and beautiful. Preparation: Cut the rabbit into pieces. Grate the lemon on the grater and squeeze the juice. Grind garlic, rosemary and bell pepper. Mix with lemon zest, salt and 2 tablespoons of olive oil. Grate the rabbit with the mixture and allow to stand for 30 minutes. Preheat 4 tablespoons of olive oil in a frying pan. Fry the rabbit, put on a plate. Add the tomato paste, lemon juice and wine to the pan, bring to a boil. Add rabbit, cover and simmer for 40 minutes. Add to the cut olives, anchovies and capers. Season with salt and pepper. Sprinkle with chopped herbs and serve.
Servings: 6-7