Tuscan-style rabbit stew with olives
When the rabbit is nicely browned on all sides, turn down the heat and pour in the dessert wine (to remove the “gamey” flavour). As soon as the dessert wine evaporates, pour in the white wine and cook for 5/6 minutes over a high heat.
Add the tomato pulp, cover and cook over a medium heat for about 30 minutes, checking and turning the meat over from
time to time.
Finally, add the olives and continue cooking for another 7/8 minutes.
When the rabbit is ready garnish with some little fresh sage leafs.
1 clove of garlic
400 g of Petti organic tomato pulp “Il gran polposo”
a handful of oven-dried black olives or Tuscan olives
1 small glass of vin santo dessert wine
2 glasses of dry white wine
rosemary and sage
extra-virgin olive oil
salt and pepper