Rabbit stew
Preparation method
Preheat the oven to 200ºC. Fry the stew until brown on all sides in the oil and stir in the mustard. Deglaze with the wine and stock and add rosemary, sage, lime juice and olives. Let simmer on low heat for 30 minutes. Grease an oven dish with butter and place alternating layers of zucchini, potato and stew in it. Sprinkle with the cheese and place in the oven until the stew has a golden brown crust.
Ingredients
- 500 g rabbit stew meat, cut into pieces
- 1 tbsp oil
- 2 tbsp mild mustard
- 200 ml of red wine
- 200 ml meat or game stock
- 1 sprig of rosemary
- A few sage leaves cut into strips
- juice of 1 lime
- 50 gr black olives
- Butter for greasing
- 2 zucchini thinly sliced
- 4 potatoes, peeled, boiled until al dente and sliced
- 100 gr Parmesan cheese grated
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