Catalan recipe for this wine: Jugged Wild Boar form the Albères mountains

Rabbit with olives and pine nuts Serves 4 Preparation: 25 mn; easy, may be prepared in advance Cooking time: 45 mn We recommend with this dish: Côtes du Roussillon Cuvée Ater Ingredients 1 rabbit cut in pieces 120 g diced smoked bacon 6 garlic cloves 4 tomatoes 150 g black olives without stones 25 g pine nuts 20 cl red wine 2 tablespoons olive oil 20 g butter 1 tablespoon flour 1 sprig thyme, 1 bay leaf, 1 sprig savory salt, pepper Preparation and cooking 1. Salt, pepper and flour the meat. 2. Heat olive oil and butter in a cocotte, add meat and fry on all sides. 3. Add whole garlic cloves (not peeled) and the bacon. Pour red wine and bring to boil. Add diced tomatoes, thyme, bay leaf, savory and a glass of water. 4. Cover and let gently simmer for 40 mn until the sauce is reduced and creamy. 5. Add olives and check spicing. Continue simmering without lid. 6. Fry pine nuts gold brown in a non-stick pan. 7. Take out herbs and serve on a plate. Sprinkle with pine nuts. "Bon Profit, Salut!" -Bon appétit and Cheers ! Domaine Sol-Payré F-66200 Elne domaine@sol-payre.com www.sol-payre.com