Rabbit with pineapple in syrup
Ingredients (serves 1)
- ¼ rabbit cut into small piece (125 g) (or chicken or turkey)
- 1 onion
- 2 slices of canned pineapple
- Extra virgin olive oil
- 1 cinnamon stick
- 1 sprig of thyme
- Parsley
- Black pepper
Method
- 1. Pepper and brown the rabbit in a frying pan with a splash of oil. Set aside.
- 2. Drain the pineapple well. Purée half of the pineapple with an immersion blender. Pass through a sieve.
- 3. Cut the other pineapple into large pieces and brown it in the pan where the rabbit was sauteed. Set aside.
- 4. Peel and julienne the onion.
- 5. In the same frying pan, sauté the onion on low heat until golden. Then add a pinch of pepper and the pineapple pieces. Stir and add blend-ed pineapple. Slowly sauté.
- 6. Add the rabbit. Stir everything and add cin-namon, thyme, and a little water to cook the rabbit and obtain a juicy stew. Let cook.
- 7. Remove the cinnamon stick and thyme. Serve with a little parsley as a garnish.
