Do not hesitate to attempt bunny! Specifically when it’s prepared with olives, pine nuts, and great deals of herbs to make a wonderfully velvety and briny stew.
Serves 2 as a main dish
Preparation time: 10 minutes
Prepare time: 1 hour 15 minutes
Components:
1 pound of bunny in pieces
1 cup of diced onion
1/2 cup of diced fennel
1 cup of olives
1 cup of gewurztraminer
1/4 cup of pine nuts
1/4 cup of flour
1/4 cup of sliced parsley
1 sprig of rosemary sliced fine
2 sage leaves sliced fine
1 tablespoon of tomato paste
1/2 liter of water
2 tablespoons of additional virgin olive oil
Salt and pepper to taste
Preparation:
Sale and pepper the bunny pieces and after that dig up in flour. Get rid of the excess and after that brown it in a sauce pan over medium high heat with a tablespoon of olive oil.
As soon as the bunny has actually been browned on both sides, eliminate from pan. This takes about 6 to 8 minutes. Include the onion and fennel to the pan with a pinch of salt. Sweat the mix up until tender, approximately 5 minutes.
Include the tomato paste and let it brown a little over medium heat. As quickly as it begins to smell a bit coppery, include the gewurztraminer to the pan to deglaze and let it decrease by about half or up until the alcohol has actually vaporized. Include the rosemary, sage and pine nuts to the pan.
Put the bunny pieces back to the pan and include water up until it reaches about midway up the bunny without covering them. Include the olives and turn the heat to low. Simmer for thirty minutes covered.
Examine the bunny after thirty minutes and take the cover off. Let the liquid decrease by half, or approximately another 20 to thirty minutes. Include the cover back to the pan if it appears like the liquid is getting too thick.
After 1 hour the meat need to hurt and leave from the bone without much effort. Shut off the heat and include the parsley. An optional touch before serving is to sprinkle a few of your finest olive oil over the stew when served.
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