Rabbit braised with walnuts and olives

Ingredients for 4 servings:

• 1 rabbit
• 1 sprig(s) rosemary
• 10 sage leaves
• 2 bay leaves, dried or fresh
• 1 peperoncini, cut into rings
• 4 tbsp olive oil, maybe a little more
• 80 g bacon, diced
• 80 g walnuts, chopped
• 300 ml stock, rabbit or poultry
• 500 ml dry white wine
• 50 g green olives, pitted and quartered

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Main course in the Brunetti menu

Divide the rabbit into about 8 pieces. Heat 2 tablespoons of olive oil in a roasting pan and sauté the herbs, chili pepper, bacon, and nuts. Remove everything and set aside. Now add the remaining oil to the roasting pan and fry the rabbit pieces. Return the spices and nuts to the pot. Pour in a glass of wine and let it evaporate. Add the rabbit stock. Braise the dish in a covered roasting pan in a preheated oven at 180 degrees Celsius (convection oven) for about 30 to 35 minutes. Gradually add the remaining white wine halfway through. Then place the pot on the stove, remove the meat pieces, and keep warm. Add the olives and reduce the sauce to the desired consistency. This recipe is enough for a multi-course meal for 6 to 8 people. Serve with my chanterelle parcels (recipe in my profile) and fresh ciabatta.