Braised Rabbit with Olives and Rosemary
Braised rabbit with olives and rosemary is a recipe featuring fresh ingredients from the rabbit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 rabbit (approx. 1.2 kg)
- Salt
- Pepper (freshly ground)
- 4 tbsp olive oil
- 200 g pearl onions
- 4 Garlic cloves
- 0.5 stalk celery
- 200 ml dry white wine
- 250 g peeled tomatoes (with juice, diced)
- 0.5 bunch rosemary
- 0.25 l poultry stock
- 100 g black olives
- 100 g green olives
Instructions
-
1.
Divide the rabbit into 8-10 pieces, wash, pat dry and season with salt and pepper. In a large pot heat the olive oil and sear the pieces in batches until browned.
-
2.
Peel and halve the pearl onions. Peel and roughly chop the garlic cloves. Clean, rinse, drain, and cut the celery stalk into small pieces or slices.
-
3.
Add the garlic, onions, and celery to the rabbit and sauté briefly. Deglaze with white wine, then add the tomatoes and rosemary; cover and simmer for 30 minutes, adding a bit of stock as needed. Add the olives and continue to braise the rabbit for another 30 minutes. Season with salt and pepper to taste.
