Braised rabbit with sun-dried tomatoes and olives
Ingredients
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2 + 1/4 lb rabbit, cut into pieces
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3 + 1/2 oz pitted black olives
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3 + 1/2 oz sun-dried tomatoes in oil
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1 onion
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2 garlic cloves
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1 sprig of rosemary
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1 + 1/4 cups hot vegetable broth
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Olive oil, as needed
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Salt and pepper, to taste
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1 glass of Marsala wine
Instructions
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Drain the sun-dried tomatoes from the oil and cut them into small pieces.
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Slice the onion into strips and the garlic into thin slices.
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In a large pot or Dutch oven, heat a drizzle of olive oil. Add the rabbit pieces and brown them on all sides.
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Add the onion, garlic, and rosemary. Sauté gently until the onion becomes translucent.
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Pour in the Marsala wine and let the alcohol evaporate.
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Add the sun-dried tomatoes, hot vegetable broth, salt, and pepper. Simmer over low heat for about 40 minutes, or until the rabbit is tender. Add more broth as needed during cooking.
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Add the olives at the end of cooking, stir well, and serve the rabbit hot with a side of your choice.
