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Rabbit In Chilindron Sauce

Taste.of.Spain's picture
  Rabbit 1 Medium
  Olive oil 2 Tablespoon
  Chilindron sauce 6 Tablespoon
  Sliced pimiento stuffed green olives 1 Cup (16 tbs)

Cut rabbit into serving pieces.
Wash; pat dry.
Heat oil in deep skillet.
Brown rabbit evenly on all sides.
Remove rabbit from skillet.
Prepare sauce as directed in pan used to fry rabbit, or, if sauce is made ahead of time, reheat in same skillet.
Add rabbit to heated sauce.
Coat rabbit with sauce; reduce heat.
Cover pan; simmer 1 hour or until rabbit is tender.

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