Rabbit stewed with vegetables

Ingredients

• tomatoes - 1 kg
• small apples
• 1 small bunch dried thyme
• 2 rabbit carcasses, 1.5 kg each
• 200 g pitted black olives
• olive oil
• salt
• chopped parsley
• 2 cups long grain rice
• sweet pepper - 2 red
• the scarf

Cooking

Step 1

Chop the rabbit into portions, wash and dry. Onion cut into thin rings, pepper - strips. Peel the apples, remove the core, cut into large slices. Cut the tomatoes into 4 pieces, then in half. In a deep cast iron skillet, heat 2 tbsp. l. oils. Fry onion over high heat, add thyme, pepper. Cook, stirring, 4-5 minutes. Alternately adding pieces of rabbit, brown them on all sides, remove, set aside. Put the pepper in the pan, simmer for 3-4 minutes. Put apples in the same place, placing them around the perimeter of the pan, put half the tomatoes in the center of the dish. Put pieces of fried rabbit on vegetables, top with the remaining tomatoes and olives. Reduce the heat to a minimum, cover and simmer, periodically adding 1 tbsp to the pan. l. oil, 1 hour. Then remove the lid. Pour some of the resulting juice into a saucepan. Mix the rabbit with vegetables, add heat and, without covering the lid, cook for 15-20 minutes, so that the excess liquid boils away. Boil rice in a saucepan with juice until al dente. Put the rabbit with vegetables on a serving dish, sprinkle with parsley. Separately, serve the rice and sauce remaining in the pan.