How To make Olive Stuffed Rabbit Meat
2 saddles rabbit (hipps?) salt and pepper 3 clove of garlic chopped 1/2 cup tomato juice 1/2 chopped rosemary 3 tsbps chopped olives 3 large tomatoes peeled, seeded and chooped 1/2 cup chicken stock 2 tbsps oilve oil
Remove the bones from meat, taking care not to pierce the meat, sprinkle the inside of meat with the rosemary, salt, pepper. Mix together the chopped garlic and the olives. Spread this stuffing down the centre of each saddle. Roll up the meat, taking care to roll tightly and neatly. Secure the 2 rolls of stuffed meat with thin kitchin string. Heat oil in a frying pan and briskly seal the rolls on all sides until golden brown. Add the tomatoes, stock and tomato juice to the pan, stirring well to mix. Season with salt and pepper cover and cook on a moderate heat for 20 minutes. Check the level of the liquid in the pan frequently, stirring and shaking the ingredients from time to time, after 20 minutes remove the rolls to a hot plate and allow the remaining sauce to reduce and thicken. Cut the rolls into slices and serve on the tomato sauce.
How To make Olive Stuffed Rabbit Meat's Videos
Cooking Greek With My Family - Toula's Rabbit Stifado Greek Recipe
Cooking and enjoying Greek food with family was at the centre of my recent trip to Greece. And what a better meal to have, than a traditional Greek Rabbit Stifado, prepared and cooked by my dad's other half, Toula.
Rabbits are not considered pets in Greece, so their meat plays a part in Greek dishes. Toula's recipe uses plenty of spices, but the secret is in making sure the meat is marinated for many hours and the onions are kept in cold water for a long time.
In this recipe Toula used:
For the marinade
Two whole rabbits, cut in large pieces
3-4 cinnamon sticks
4-5 bay leaves
4-5 whole allspice
Plenty of extra virgin olive oil
4-5 cloves
2-3 cloves of garlic, finely chopped
1 small onion, finely chopped (optional)
For the remainder of the dish
6-7 tbsp chopped tomatoes
2 tsp tomato paste
2 kilos small onions or shallots, peeled
Salt & pepper to taste
Extra virgin olive oil
1 cup of red wine
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Stuffed saddle of rabbit - Creative cuisine