Italian rabbit, tomato, olive, pesto

Last Recipes

Italian rabbit, tomato, olive, pesto

Italian rabbit, tomato, olive, pesto

Number of people

1 whole pre-cut rabbit (with or without head and giblets, kidneys, liver, heart)

800 g of crushed tomato in cans

3 onions

400 g button mushroom

50 g green or black olives

Fresh basil

1 large tablespoon pesto

25 g flour

2 cloves of garlic



30 cl white wine


Preparation: 30 min
Cooking time: 1h30
Step 1
Pass the rabbit pieces through the salted and peppered flour. Melt a piece of butter in a hot frying pan and brown the pieces so that they are golden brown.
Step 2
Put the pieces on the side and deglaze the pan with a little water. Put butter back in and sauté the onions cut into strips until they are transparent.
Step 3
Then put them on the side and fry the mushrooms.
Step 4
Then put back the cooked onions and add the white wine. Leave to cook for about 5 minutes so that some of the wine evaporates.
Step 5
Add the crushed tomatoes and pesto.
Step 6
Season with salt and pepper and add the finely chopped garlic and then the rabbit pieces. Make sure they are covered with the sauce.
Step 7
Simmer for 1h30 over low heat.
Step 8
Integrate the olives at the end of cooking.
Step 9
This dish is even better if it is prepared the day before.
Step 10
Serve with tagliatelle and parmesan cheese.
I add my grain of salt

No comments