This is a rustic Italian recipe, typical of Viterbo, a city in the outskirts of Rome. Very, very simple to make and delicious to eat.
6 people made this
1 rabbit about 1.5kg, cut into pieces
1 onion, finely chopped
1 small bunch fresh sage, chopped
200ml white wine vinegar
200ml extra virgin olive oil
salt and pepper, to taste
200g whole or sliced black olives
Method Prep:10min › Cook:45min › Ready in:55min
Place the rabbit in a large pan with onions, sage, oil, vinegar, salt, pepper and olives.
Cover and cook over medium heat for 15 minutes. Remove the lid and cook for an additional 30 minutes over low heat; stirring the stew every 10 minutes or so, just to make sure the meat isn't sticking to the bottom of the pan.
Transfer the rabbit pieces onto a serving plate and cover with the cooking sauce. Serve.