#rabbitrecipe

This dish combines tender rabbit meat with the savory flavor of green olives, enhanced by the rich and complex notes of Gary Farrell Pinot Noir. The wine's bright acidity and soft tannins complement the succulent rabbit meat and balance the briny flavor of the olives. Ingredients: 1 rabbit, cut into serving pieces. 1 cup green olives, pitted. 1 onion, chopped. 4 cloves garlic, minced. 1 cup Gary Farrell Pinot Noir. 1/2 cup chicken broth. 2 tablespoons olive oil. Salt and pepper to taste. Fresh herbs for garnish such as thyme or parsley. Instructions: Warm up the olive oil in a big pan over medium-low heat. Add the rabbit pieces and brown them all over. Take them out of the pan and set them aside. Add the onion and garlic to the same pan and cook them until they get soft. Put the rabbit back in the pan and add the green olives, Gary Farrell Pinot Noir, and chicken broth. Add pepper and salt to taste. Simmer with the lid on for 45 to 60 minutes, or until the rabbit is soft. Add fresh herbs as a garnish before serving. Prep Time: 15 minutes Cook Time: 60 minutes