Italian rabbit stew

Name: Italian rabbit stew
Cook time: 25 min
Total time: 105 min
Yield: 4
Cuisine: Italian
Ingredients: 4 rabbit bolt; 2 el wheat flour; 25 g unsalted butter or margarine; 3 broken sprig of rosemary; 2 onion; 2 toe garlic; 100 g pancetta meats; 2 el tomato paste; 250 ml Farnese Fantini Montepulciano red wine or any smooth red wine; 400 ml peeled canned tomatoes; 2 el balsamic glaze; 20 g fresh flat parsley; 280 g Green olives bella cerignola

Rabbit dust with olives, pancetta, balsamic vinegar and red wine.

Ingredients

Kitchen Stuff

1 casserole

Directions

Sprinkle the rabbit bolts with the flour, pepper and salt. Heat the butter in a frying pan and bake the bolts in brown for 4 min.
Meanwhile, stir the needles of the rosemary. Cut the onion into half rings. Slice the garlic and the pancetta.
Remove the bolts from the pan. Fry the rosemary, garlic, onion and pancetta 10 minutes on low heat in the remaining shortening. Stir frequently.
Add the tomato puree, wine, tomatoes, the balsamic glaze and the rabbit bolts.
Bring to the boil, reduce the heat and leave to simmer with the lid on the pan for 1 hour and 20 minutes. Stir occasionally.
Slice the parsley and stir with the olives through the stove.