Rabbit with Celery

For rabbit with celery, turn the rabbit thighs in flour and fry in olive oil until golden brown. Wrap the thighs with the carrot, a few pieces of leek and 2-3 celery leaves in a piece of baking paper previously brushed with a little wine. Steam the package in the oven at 180 degrees for 45 minutes.

Wash 3 stalks of celery, cut them into slices and stew them in oil with the bay leaf and sliced onionl. Pour a little soup and steam the celery on the stove until it is firm to the bite.

Wash and slice the rest of the celery.

Debone the rabbit thighs, chop the meat and season with salt and pepper.

Mix raw and steamed celery and drape the rabbit pieces with the pistachio pieces on top.

Serve the rabbit with celery as an appetizer.

Preparation Tip:

Use high quality extra virgin olive oil for rabbit with celery for an extra fine taste!

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