- White Wine - 300 Milliliters
- Rabbit - 1,8 Kilogram
- Pepper, salt - To taste
- Luka - 1 piece
- Dry oregano - 1 teaspoon
- Potatoes - 3 pieces
- Parsley, bundle - 1 Piece
- Lemon - 1 piece
- Olive green - 100 Grams
- Garlic - 2 Teeth
1. Rinse the potatoes, peel it from the skin. Cut into small pieces. 2. Slice the rabbit into portions. We heat the frying pan with vegetable oil, the fire is strong. From all sides we blanch pieces of meat. We do this in two sets, for each shipment there is approximately five minutes of roasting. Then put the rabbit in a pot for baking. 3. Clean the onions, finely chop it, reduce the average to medium, and put the onion into the frying pan. About three or four minutes fry, stir slowly. 4. Finely chop the garlic, and add it to the frying pan, also add half of parsley and oregano. Stirring intensely, fry for about one minute. 5. Transfer to the rabbit in a pot. We add lemon juice, potatoes, zest, pepper, olives, salt and wine. Cover the lid and put in the oven. We simmer for about an hour and a half, the temperature is 160 degrees. 6. When serving the dish, sprinkle with parsley.
Servings: 6