Ingredients:
- 1 Whole rabbit cut up into pieces
- 100 gr assorted olives
- ½ kg french onion
- ¼ kg carrots
- 1 big green pepper
- 4 garlic cloves
- olive oil
- salt
- 1 small Xerry wine glass
Stuffing:
Cut the onions (not all of them), garlic, carrots and pepper and cook them in a saucepan.
Put in a pan the rest of whole french onions, low heat and stir.
Flour the rabbit pieces and fry in a pan. Once fryed, place in the saucepan where you had the vegetables and add the little glass of wine, the olives and cook 15 to 20 minutes.
Remove the french onions from the pan and place them in the saucepan to serve.
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