Oregano gives a special
Provencal flavor and is high in antioxidant activity. Two good reasons to enjoy
this light Mediterranean dish.
Ingredients (for
4 people)
Saddle and
thighs of a rabbit
8 fine slices of
smoked streaky bacon
1 pork caul
50g butter
4 tablespoons oil
2 onions
4 cloves of garlic
1kg tomatoes
1/3 liter
dry white wine
8 shallots
100g black
olives
2 tablespoons dry oregano
salt, pepper
Procedure
Cut the rabbit into 8 parts. Salt and pepper
generously. Sprinkle with oregano and add peeled and chopped shallots..
Wrap each piece
of rabbit with a slice of bacon. Tie it all up with caul around it. Fry
the chunks in a fryer on butter and oil, while gently turning the
pieces. Add chopped onions. Leave it on gentle heat for 15 minutes.
Place the rabbit chunks in an oven pan. Add
peeled and ground tomatoes and crushed garlic. Cook for an hour at
medium heat (200°C).
10 minutes
before the end of cooking, add the olives.
