2 rabbits, each about 750 g (1 1/2 lb)
1/4 cup olive oil
2 onions, chopped
1 cup chopped, peeled tomatoes
1 bay leaf
2 garlic cloves
1/4 cup blanched, toasted almonds
2 sprigs of parsley
1/2 cup water
salt
1/3 cup pine nuts
20 prunes
1/4 cup olive oil
2 onions, chopped
1 cup chopped, peeled tomatoes
1 bay leaf
2 garlic cloves
1/4 cup blanched, toasted almonds
2 sprigs of parsley
1/2 cup water
salt
1/3 cup pine nuts
20 prunes
method
1. Wash and dry rabbits, cut into serving pieces.
2. Heat oil in a flameproof casserole or large heavy saucepan.
3. Brown rabbit pieces, lift out and keep aside.
4. Saute onions in pan until golden, add tomatoes and bay leaf, cook for 5 minutes.
5. Return rabbit to pan and simmer, covered, for 30 minutes.
6. Crush garlic, almonds and parsley with a mortar and pestle, mix in water, or blend together in an electric blender.
7. Add ground mixture to rabbit, salt to taste and continue cooking for 30 minutes or until tender.
8. Simmer pine nuts and prunes in water in separate saucepans. The pine nuts will require 10 to 15 minutes.
9. Cooking time of prunes varies according to size.
10. Drain and add pine nuts and prunes to rabbit just before serving.
2. Heat oil in a flameproof casserole or large heavy saucepan.
3. Brown rabbit pieces, lift out and keep aside.
4. Saute onions in pan until golden, add tomatoes and bay leaf, cook for 5 minutes.
5. Return rabbit to pan and simmer, covered, for 30 minutes.
6. Crush garlic, almonds and parsley with a mortar and pestle, mix in water, or blend together in an electric blender.
7. Add ground mixture to rabbit, salt to taste and continue cooking for 30 minutes or until tender.
8. Simmer pine nuts and prunes in water in separate saucepans. The pine nuts will require 10 to 15 minutes.
9. Cooking time of prunes varies according to size.
10. Drain and add pine nuts and prunes to rabbit just before serving.
serving amount
serves: 4 - 6
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