Rabbit with olives and sage
4 servings
60 minutes
Rabbit with olives and sage is an exquisite dish of Italian cuisine, infused with the aromas of Mediterranean herbs and wine. The roots of the recipe trace back to the traditions of Tuscan hunters who used sage to impart a refined flavor to the meat. The rabbit is braised with onions, garlic, and juniper, enriched by the depth of white wine. Tomatoes add acidity while olives provide a delicate salty note that balances the taste. The dish turns out tender and juicy with a rich bouquet of spicy and fresh nuances. It pairs perfectly with polenta or crispy Italian bread, allowing one to savor every drop of the aromatic sauce. This is not just food; it's a true gastronomic journey that reveals the art of Italian cuisine.
1
Chop garlic and onion, and lightly sauté with sage in olive oil in a frying pan. Then add salted and peppered pieces of rabbit and fry on high heat.
- Garlic: 4 cloves
- Onion: 1 head
- Sage leaves: 5 piece
- Olive oil: 100 ml
- Rabbit legs: 1 kg
- Salt: to taste
- Ground black pepper: to taste
2
When the pieces are browned, pour in the wine and reduce the heat. Once the wine evaporates, add peeled and chopped tomatoes and juniper berries, pour in a little vegetable broth, and simmer for about half an hour. If the sauce starts to stick to the bottom, add a bit more broth or wine.
- Dry white wine: 1 glass
- Tomatoes: 2 pieces
- Juniper berries: 6 g
- Vegetable broth: 1.4 l
3
Add olives 10 minutes before it's ready and simmer a little more.
- Black olives: 200 g
