RABBIT w/BLACK OLIVES & HERBS

By BobD

Ingredients

• 4 SERVINGS
• 1 rabbit fryer quartered
• • 1 Spanish onion, coarsely chopped
• • 6 garlic cloves, crushed
• • 1 carrot, peeled & chopped
• • 1 stalk celery, roughly chopped
• • 1/2 cup black olives, pitted and chopped
• • 1/4 cup chopped fresh herbs (rosemary, thyme, sage, oregano, savory)
• • 1/2 cup D’Artagnan Demi-Glace
• • 1/4 cup D’Artagnan Duck Fat
• • 1 cup all purpose flour
• • Kosher salt and cracked pepper to taste

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Preheat oven to 325°F.

2. Over high heat, heat a heavy bottomed skillet.

3. Lightly dust rabbit or legs with flour. Shake off any excess.

4. Season with salt & pepper.

5. In the heated skillet, sear the meat in the duck fat until golden brown on all sides.

6. Remove meat & reserve.

7. In the same skillet, saute the onion, garlic, carrot & celery until lightly colored.

8. Add demi-glace, olives, herbs & rabbit to the vegetables.

9. Adjust salt & pepper to taste.

10. Bring to a slight boil, cover & place in oven. Cook for 40 minutes.

11. Remove rabbit meat. If using legs, continue to cook for 20 minutes.

12. Serve rabbit with its sauce & vegetables over rice, pasta or polenta.