Rabbit with olives to beer

Rabbit stews are tasty and even more so when they are made with care. The rabbit with olives to beer is a special recipe where you can enjoy the taste of a very tasty stew.
1 rabbit, 1/2 liter of beer, 2 carrots, 1 large onion, 2 stalks of celery, 1 glass of dry white wine, 1 sprig of thyme, 2 leaves of laurel, 100 grams of purple or black olives, a few grains of white pepper, ground black pepper, olive oil and salt.
Chop the rabbit, arrange the pieces of meat in a bowl and sprinkle with wine and beer. Peel and chop the onion, carrot and celery and incorporate it into the dish.

Also add the thyme, bay leaf, black pepper and white peppercorns, seal the dish with transparent film and leave to marinate for at least 1 hour in the fridge. After this time, remove and drain the meat.

Heat a little olive oil in a large skillet and brown the pieces of meat turning them so that it is done evenly, add the marinated vegetables previously drained and rehoga the whole for 8-10 minutes.

Now add the liquid of the marinade, season the whole set and leave to cook covering the pan about 40 minutes. Now add the olives and let cook for three more minutes and you can remove and prepare the serving dishes, rabbit and a little sauce accompanied by some olives.

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