Are you lacking inspiration for your Christmas meal this year? This week, we are offering you a typical regional recipe every day, perfect for delighting your guests at Christmas.
For this sixth and final recipe, we present the recipe for rabbit à la Niçoise, Lou Couniéù a la Nissarda, ideal for the meal on December 25th.
For 8 people
Preparation: 15 minutes
Cooking: 1 hour 30 minutes
Ingredients
- 1 rabbit weighing 1.6 to 2 kg
- 150 g of salted pork
- 2 medium onions
- 6 tomatoes
- 2 cloves of garlic
- 1 bouquet garni made of parsley stems, thyme, rosemary, bay leaf, and marjoram
- 100 g of Niçoise black olives
- 1 glass of dry white wine
- flour
- olive oil
- salt, pepper
Preparation
Lightly flour the rabbit pieces. Heat the olive oil in a pot and brown the rabbit pieces, then set aside.
In the pot, heat the onions, garlic, and the bacon with the rind removed. Deglaze everything with the white wine and reduce. Add the peeled and seeded tomatoes. Season.
Then add the rabbit and the bouquet garni. Let it simmer for about 20 minutes over medium heat, then let reduce by half over low heat for the remaining time. At the last moment, add the Niçoise black olives.
