1 rabbit
300 g Celery in small pieces
100g pitted green olives
20g capers
1 small onion
1 finely chopped parsley
2 tablespoons of vinegar
2 tablespoons of sugar
extra virgin olive oil
2 tablespoons of flour
tomato concentrate 1 tea spoon
wash the rabbit, dry well and cut it into pieces. Clean and chop the onion. Wash the celery and cut it into pieces. Take a pan and add half a glass of oil. brown the chopped onion. flour the rabbit pieces well and place them in the pan. wash and rinse the capers. when the meat is browned well, add a glass of vinegar, a spoonful of sugar and dilute a spoonful of tomato paste in a little warm water and add it to the pan. add the diced celery, the pitted olives, the capers and continue cooking for about 20 minutes, salt and pepper.