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Conejo con aceitunas

Clean and chop the rabbit into roughly 4cm long pieces.

Dice the onion and chop the carrots and garlic very finely.

Put some oil in a pan and lightly fry the onions, garlic and the carrots. Add salt, pepper, thyme and basil to taste.

In another pan, heat some oil and fry the rabbit until golden. Transfer it to the pan with the carrots. Add the wine, some water and the tomatoes. Let it cook for 30 minutes.

Five minutes before it has finished cooking, add the olives (without the stones). Serve with boiled new potatoes.

 

 

 

Ingredients (for 4 persons)