Rabbit on shallots and olives

Last Updated on September 13, 2024

Great French cuisine recipe for cooking rabbit by roasting. The back, front and hind legs are streaked with bacon, roasted until tender with shallots and olives, sprinkled with chopped herbs, covered with white wine.

Ingredients:

1 piece of rabbit 200 g of shallots 100 g of/td> green olives 50 g bacon 2 dl white wine 1 tsp fresh chopped rosemary 1 tsp fresh chopped thyme butter pepper salt

Procedure:

1. Cut and wash the rabbit, stuff the back, front and hind legs with bacon (use the rib cage and sides for soup)
2. Put 2 tablespoons of butter in a baking dish, put the rabbit portions, sprinkle with herbs, salt and pepper and put in a preheated oven at 200 °C, basting with white wine during baking
3. After half an hour of roasting, add the peeled, cut lengthwise shallots and drained olives, pour the rest of the wine and roast until tender
4.