- 6
- 90 mins
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Two 3-pound rabbits, each cut into 10 pieces (see Note)
- Salt and freshly ground pepper
- 1 cup dry red wine
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 celery ribs, finely chopped
- 2 tablespoons tomato paste
- 4 rosemary sprigs, tied into 2 bundles with kitchen string
- 4 cups chicken stock or low-sodium broth
- 1/2 pound Niçoise olives (1 1/2 cups)
Preparation
Step 1
In a large, deep skillet, heat 2 tablespoons of the olive oil. Season the rabbit with salt and pepper. Working in 2 batches, brown the rabbit over moderately high heat, turning occasionally, until crusty all over, about 10 minutes; lower the heat to moderate for the second batch. Transfer the rabbit to a large plate.
Add the wine to the skillet and cook over moderately high heat, scraping up any browned bits on the bottom of the pan. Pour the wine into a cup; wipe out the skillet.
Add the remaining 1/4 cup of olive oil to the skillet. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomato paste and rosemary bundles and cook, stirring, until the tomato paste begins to brown, about 5 minutes. Add the rabbit and any accumulated juices along with the reserved wine to the skillet and cook, stirring occasionally, until sizzling, about 3 minutes. Add 2 cups of the stock, season with salt and pepper and bring to a boil. Cover partially and cook over low heat for 30 minutes. Add the olives and the remaining 2 cups of stock and cook until the sauce is slightly reduced and the rabbit is tender, about 20 minutes longer. Discard the rosemary bundles. Serve the rabbit in shallow bowls.