Rabbit in a pan with olives, very soft! | FoodVlogger 

You won't believe it but this is the first rabbit recipe I prepare on my channel. In reality I almost never do it as not everyone in my family likes it but believe me, when I do it this way, everyone really eats it!
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INGREDIENTS FOR 4-6 PEOPLE
1 kg of rabbit
1 piece of onion
Ground black pepper to taste
200 g of canned cherry tomatoes
25-30 Taggiasca olives
1 glass of red wine
2-3 glasses of water (250 ml)
1 clove of garlic
3-4 tablespoons of extra virgin olive oil
1 sprig of rosemary
Salt up to taste
Chop a clove of garlic and the rosemary. Then finely chop a small piece of onion. Put 3-4 tablespoons of extra virgin olive oil in a large saucepan or pan, turn on medium heat, add the chopped garlic, onion and rosemary and sauté for 1 minute. After 1 minute, put the meat and brown on all sides for about 15 minutes, stirring constantly to prevent onion and garlic from burning. When the meat is sealed on all sides, raise the heat to the maximum, add the red wine and let it evaporate, leaving it on high heat (it will take 5-6 minutes), continuing to stir frequently to prevent it from sticking. When the wine has evaporated, add the canned tomatoes and a little of their sauce, stir, then add the water, cover with the lid and cook for 20 minutes over medium heat. After 20 minutes, add the olives, mix well and cook without a lid for at least 15 minutes or in any case for the time necessary for the sauce to dry. When the sauce has withdrawn, taste, season with salt, mix well, then turn off and let it rest for 15-20 minutes without covering. After 15-20 minutes, serve and eat this wonderful rabbit in a pan with olives warm. I recommend, if you make this recipe let me know through the comments how it came out. I greet you, I highly recommend you to do it and I wish you a good appetite!
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