Rabbit with fresh almonds,green olives & lentil
1 rabbit 1500gr (or hare), cut in portions, 300gr green olives, without pits, 300gr fresh almonds, 300gr lentil blanched, juice and zest from a lemon, 4 onions medium coarsened, 150gr olive oil, 2 tbsp flour, minced parsley, salt, pepper, cardamon
For the marinade
1 minced onion, 2 minced carrots, 2 melted cloves of garlic, 1 parsley stick, 2 fennel sticks, 1 tbsp fennel seeds, 1 tbsp black pepper granulated, 2 wineglasses of white wine, unresinated, 1 wineglass of vinegar
In a big vessel we mix the marinade ingreients and put inside the rabbit or hare parts. We marinate for 12 hours. We preheat the oven at 180o C. We heat the olive oil in a big frying pan or in a wide, shallow pot and brown the marinated meat parts in high temperature until they are getting browned enough. Then, we add the onions and saute’ them until they are getting dried. We add the flour, mix until to absorb the olive oil and then we put the marinade. We leave just for a good boiling and then we transfer the food into a baking dish. We add salt and pepper. We roast it in the oven for an hour and we often sprinkle it with the liquid of the baking dish. After half an hour we add the olives and the lentil blanched. In the end we pour the juice and the zest of the lemon, then, we sprinkle with the parsley and serve it at once.