Rabbit with mushrooms and olives recipe
- Cover mushrooms with hot water and leave soaking for approximately 30 minutes.
- Wash the rabbit, chop it and dry.
- Heat the oil in the Cover mushrooms with hot water and leave soaking for approximately 30 minutes.
- Wash the rabbit, chop it and dry.
- Heat the oil in the pressure cooker; add minced garlic and the rosemary leaves and sauté for 2 minutes. Add beef and brown evenly. Soak it all with the wine, add the processed tomato, olives and mushrooms, previously squeezed, and mix well. Season with salt and pepper, and add broth, stir and close the pot.
- Allow to pressurize at high heat and as soon as the valve begins ringing, reduce heat and cook for around 25 minutes.
- Afterwards, turn heat off, allow steam to escape and open the pot. If necessary, allow remaining liquid to evaporate placing uncovered pot in the heat for 20 minutes.
- Place the rabbit with the mushrooms to a dish and serve.
-- 50 g of black olives
- 30 g of dry mushrooms
- 250 g of tomato
- 3 tbsp of extra virgin olive oil
- 1 garlic oil
- 90 ml of vegetable or beef broth
- 50 ml of dry white wine
- 1 rosemary stick
