Preparation:
1. Thoroughly wash the rabbit. Cut it into pieces.
2. Take a heavy, thick-bottomed skillet and heat the vegetable oil in it well. Fry the rabbit until a golden-brown crust forms.
3. Remove the rabbit, and in the same skillet, sauté the onion (diced into small cubes), red pepper (cut into thick strips), and apple (in slices). Simmer everything for about 5 minutes.
4. When the vegetables are ready, place half of the tomatoes (finely chopped) in the center. Place the rabbit on top. Sprinkle it with salt and spices, and then add the remaining tomatoes and olives on top.
5. Cover with a lid, turn the heat to low, and simmer for about an hour.
6. After that, remove the lid, stir everything, increase the heat, and simmer for another 15 minutes to evaporate the excess moisture. Make sure the vegetables do not burn.
Cooks' Rating:
( votes)Rabbit (whole) — about 1.5 kg
olive oil — 3 tbsp.
medium-sized onion — 1
sweet pepper — 1
tart apple (large) — 1
fresh tomatoes — 500 g
pitted black olives — 200 g
dried thyme — 2 tsp.
salt, black pepper — to taste
