Rabbit with olives


February 10, 2015


1Place the oil in the pan in rabbit, tomatoes, peeled garlic, carrots, and a dash of oil.

2Sauté until golden brown, then pour the brandy.

3When it is evaporated. Put a tablespoon of water, broth, thyme and chopped pitted olives there.

4Cook until the sauce reduces. Herbs and then serve.


1 rabbit into pieces

1 shipping carton tomatoes (of 4 ontvelde verse tomatoes)

2 cloves of garlic

2 carrots

1 beef cube

1 glass of brandy


green and black olives

salt and pepper