- 1 jar of black olive pulp (see the product)
- 1 rabbit
- 0.2 kg pork meat
- 0.2 kg of cream
- 0.05 kg of butter
- 0.05 kg of flour
- ½ l of milk
- 2 eggs
- 1 glass of brandy
- ½ l of white wine
- 0.25 kg of extra virgin olive oil
- 2 cloves of garlic
- 4 onions
- 1 leek
- 1 head of lettuce
- potato starch to taste
Recipe:
Boning the rabbit by dividing it into three parts: shoulders (boned and beaten), ribs -
boneless loin and thigh - prepare in the mixer a mixture with pork, cream, egg white,
salt, pepper, nutmeg and brandy . 2/3 of this add the olive pulp to the pestoStuff the loin and
thighs (previously lined with blanched lettuce leaves) with the filling and close with
cling film and foil, bake at 180 degrees for about 40 min and stuff the shoulders with
blanched leek leaves. Combine the stuffing without olive pulp, in half strips of liver
and close like the loin - cook the ribs, shoulders and bones of the rabbit in a pan after
having floured them, in a sauté of carrots, celery, onions and garlic - bathe with white
wine, broth, salt and flavor with thyme and marjoram - tie the sauce with potato
starch (if necessary).
Presentation: cut the loin and the shoulder into slices, serve on a bed of sauce: 1 slice
of loin, 2 slices of shoulder, 1 crown of cutlets and side dishes as desired.
