Rabbit with Rosemary and Olives
Experience the rustic elegance of Mediterranean cuisine with this Rabbit with Rosemary and Olives recipe, a slow-cooked masterpiece brimming with earthy flavors and aromatic herbs. Tender pieces of golden-seared rabbit are simmered to perfection in a savory sauce of dry white wine, chicken stock, and fresh rosemary, enriched with the briny depth of green and black olives. Chopped tomatoes and a hint of garlic add balance to the dish, while optional lemon zest offers a zesty, citrusy finish. Perfect for a cozy dinner or a special occasion, this dish pairs beautifully with crusty bread, creamy polenta, or buttery mashed potatoes to soak up its rich, herbal-infused sauce. With simple ingredients and classic techniques, this recipe delivers a hearty, flavorful meal that transports your taste buds straight to the Italian countryside.
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Recipe Information
Ingredients
- 1 whole (about 2.5-3 pounds), cut into pieces rabbit
- 3 tablespoons olive oil
- 1 large, finely chopped onion
- 3 cloves, minced garlic
- 1 cup dry white wine
- 1.5 cups chicken stock
- 2 sprigs fresh rosemary
- 1 teaspoon (optional) thyme
- 0.5 cup pitted green olives
- 0.5 cup pitted black olives
- 2 medium, chopped tomatoes
- 2 tablespoons flour
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 1 teaspoon (optional, for garnish) lemon zest
Instructions
Season the rabbit pieces with salt and black pepper. Lightly dust them with flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the rabbit pieces until golden brown on all sides, about 4-5 minutes per side. Work in batches if necessary to avoid overcrowding the pan. Remove the rabbit and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Sauté the chopped onion until translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Deglaze the pan by pouring in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Add the chicken stock, rosemary sprigs, thyme (if using), and chopped tomatoes to the pan. Stir to combine.
Return the rabbit pieces to the skillet, nestling them into the sauce. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan and cook for 60 minutes, turning the rabbit pieces occasionally to ensure even cooking.
After 60 minutes, remove the lid and add the green and black olives. Continue simmering, uncovered, for an additional 20-30 minutes, or until the rabbit is tender and the sauce has thickened slightly. If needed, adjust the seasoning with more salt and pepper to taste.
Remove the rosemary sprigs and discard. Garnish with lemon zest before serving, if desired.
Serve the rabbit hot, accompanied by crusty bread, mashed potatoes, or polenta to soak up the flavorful sauce. Enjoy!
Nutrition Facts
Calories |
3781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.9 g | 232% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 1180 mg | 393% | |
| Sodium | 8872 mg | 386% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 13.3 g | ||
| Protein | 429.5 g | 859% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 63.5 mg | 353% | |
| Potassium | 4590 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
