> We like to serve rabbit or possibly chicken lately.
> Unfortunately, I lack a good rabbit recipe where the
> Meat does not become dry, but remains nice and tender.
You put the washed and dried rabbit pieces in a pot and let some of the water contained in the rabbit meat evaporate on a small fire.
Pour a little oil into the pot and let the meat cook without browning it.
Add salt, garlic, carrots cut into thin sticks, olives, mint leaves, pepper, lemon juice and a glass of wine and let it simmer on a low fire for 1 hour and a quarter with the lid closed.
When the meat pulls back on the bones, it is cooked. Arrange the rabbit pieces on a platter and serve the delicious sauce with the olives and carrots in a sauce boat.
Our tip: Use high-quality red wine for an especially fine taste!
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