The rabbit is cut into portions, which are well washed and dried. Later, put them in a saucepan and let some of the water contained in the rabbit meat evaporate over a low fire. Pour a little bit of olive oil into the pot and let the meat soak without browning it. Later, add salt, garlic, carrots cut into thin sticks, olives, mint leaves, pepper, the juice of a lemon and wine, and cook on a low flame for 1 hour and a quarter with the lid closed. When the meat pulls back on the bones, it is cooked.

The pieces of rabbit are put in a dish and served with a delicious sauce with olives and carrots in a sauce boat.

This rabbit stew should not be served very hot, because also in Sicily the wisdom of the Mediterranean cuisine is that the temperature disturbs and the richness of an aroma can only develop if a dish is left to cool down.

Sicilian Rabbit Stew

Ingredients:

Instructions:

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