• 2 fresh rabbits (specialty ethnic butcher shop)
• White all purpose flour
• 40 pitted green olives, chopped
• 2 tsps capers
• 1 onion, sliced
• 2 curry leaves
• 1 cup white wine vinegar
• 2 tablespoons sugar
• Olive oil
• Salt and Pepper
1• Cut the rabbits into 12 pieces (both rabbits)
2• Add the cut pieces in flour to coat them all around. Coat them all one at the time and set them aside.
3• In a frying pan brown the rabbit pieces well in the hot oil until gently seared.
3• Heat a little more oil in a second pan and cook the onion golden, then add the capers, olives, and curry leaves.
4• Transfer the browned rabbit pieces to the second pan, season them with salt and pepper, dust them generously with sugar, and sprinkle the vinegar over them.
5• Reduce the heat to a simmer and cook the rabbit until it’s tender, the vinegar will evaporate, so as to produce a thick sauce.
Serves 4 – 6