Braised Rabbit With Olives

Braised Rabbit With Olives
Braised Rabbit With Olives

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    rabbit - (abt 2 1/2 lbs) cut into 8 pieces

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 6

    tablespoons extra-virgin olive oil

  • 1

    large red onion thinly sliced

  • 1

    pound white-skinned potatoes peeled, and cut into 1" cubes

  • 3

    bell peppers sliced

  • 2

    large tomatoes chopped

  • 1 1/4

    cups sliced pitted brine-cured

  • Sicilian green olives

  • 2

    celery stalks thinly sliced

  • 1/3

    cup drained capers

  • 3

    large garlic cloves chopped

  • 3

    fresh thyme sprigs

  • 1/4

    cup apple cider vinegar

  • 1/4

    cup water or more if needed

  • Fresh Italian parsley sprigs

Directions

Rinse rabbit and pat dry; sprinkle with salt and pepper. Heat 4 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add rabbit to pot and brown, turning often, about 8 minutes per batch. Transfer rabbit to bowl. Reduce heat to medium. Add remaining 2 tablespoons oil to pot. Add onion; sauté 5 minutes. Mix in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic, and thyme; cook 5 minutes. Mix in vinegar and 1/4 cup water. Add rabbit. Cover, reduce heat to medium-low and simmer 10 minutes. Spoon some of vegetable mixture over rabbit. Cover and simmer until rabbit is tender, stirring occasionally and adding more water by 1/4 cupfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Spoon vegetables into large dish. Top with rabbit. Garnish with parsley and serve warm. This recipe yields 4 servings.

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