Rabbit with red wine

RABBIT WITH RED WINE

Portions : 4 - Preparation : 5 minutes - Cooking time : 2 hours

Ingredients

• 1 rabbit, cut into pieces
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 125 ml (½ cup) bacon, diced
• 1 onion, chopped
• 4 sprigs thyme
• 30 ml (2 tbsp.) flour
• 2 garlic cloves, chopped
• 30 ml (2 tbsp.) brown sugar
• 1 beef bouillon cube
• 1 l (4 cups) red wine
• 250 ml (1 cup) black olives
• Salt and pepper to taste

Preparation

1. In a hot casserole dish, brown the rabbit coated in Mycryo butter or the fat of your choice, and the bacon. Remove and set aside.
2. In the same pan, brown the onion.
3. Add the flour, garlic, thyme, brown sugar and stock cube, then deglaze with the red wine. Cover and simmer for 2 hours.
4. Add the olives. Check seasoning. Add water if necessary.