Preparation time: 60 minutes
- 1 rabbit of approximately 1.5kg
- 50g of dried raisins
- 50g of pine nuts
- 2 bay leaves
- 1 sprig of thyme
- 1 sprig of rosemary
- 2 tbsps of saffron
- 1 tablespoon of flour
- 200ml of stock
- 100ml of Sandúa Extra Virgin Olive Oil
- 100ml of white wine
- salt and pepper
Soak the raisins in warm water.
Cut the rabbit into portions, wash and dry it.
Heat the Sandúa Extra Virgin Olive Oil in a casserole dish and sear the rabbit portions on a low heat.
Sprinkle with saffron and the flour. Add the white wine and boil until reduced.
Then add the stock, bay leaves, rosemary and thyme and the drained raisins.
Cover and simmer for 45 minutes.
Add the pine nuts, cook for a further 10 minutes, and serve.