(Rabbit salad - Our recipe)

1 rabbit
2 400 g (14 oz) cans of mixed vegetables
1 200 g (7 oz) can of peas
10 tablespoons mayonnaise
A bunch of fresh chives
2 tablespoons dried parsley
2 teaspoons dried bay leaves
A leaf of dried sage
2 halves dried tomatoes
2 teaspoons dried marjoram
1 onion
6 tablespoons extra virgin olive oil
Salt

Time:
preparation: 30 minutes
cooking: about 2 hours
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Boil the rabbit in salt water together with the dried tomatoes, parsley, bay leaves, sage, marjoram and onion. Keep on cooking, adding other boiling water only if necessary, until the meat is tender. Let the rabbit cool in its cooking water.
Meanwhile drain the mixed vegetables and peas and rinse them under cold running water. Then let the vegetables drain for a long time in the strainer; this step is important because they have to lose all the water. Wash the chives and chop finely.
When the rabbit is cold, pick the meat and dice it. Put the meat in a bowl and add the mixed vegetables, peas, chives, mayonnaise and olive oil. Stir accurately. Season to taste with salt only if necessary.
Chill until serving.

Note

- It's an ideal cold dish for summer but you can also serve it in a refreshments. In summer we suggest to you to boil the rabbit in the first hours of the morning!
- You can accompany it with a seasonal salad and fresh fruit for a complete meal.
- A suggestion for people who don’t like mayonnaise: dress the rabbit salad with a sauce made with yogurth, mustard and tomato paste.
- It's ideal for your children.
- About the mixed vegetables: it’s a canned preparation made with diced potatoes, carrots and peas. If you have time, you can substitute them with the same fresh vegetables.