Rabbit with black olives, rosemary and pine nuts

 

Cut the rabbit into pieces, wash and dry. Heat oil and butter in a large saucepan, adding, when the butter is melted, rosemary and peeled garlic. Arrange the pieces of rabbit in the pan and let them cook uniformly high heat for 10 minutes, turning them several times. Add salt and pepper, sprinkle with dry white wine, and when this is nuanced reduce heat and pour a glass of hot vegetable broth and flavored with cloves. Bake for 20 minutes, stirring occasionally the pieces of meat. Continue cooking for another 35 minutes, gradually pouring the remaining broth. In the last minutes of cooking add the black olives and pine nuts and remove the garlic.

 

RABBIT Kg. 1,2
ROSEMARY branch 1
BLACK OLIVES enough  
PINE NUTS enough  
CLOVES n. 4
VEGETAL BROTH lt. 0,5
DRY WHITE WINE glas 1
BUTTER gr. 20