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Braised Rabbit with Olives
1 x rabbit - (abt 2 1/2 lbs) cut into 8 pieces
Salt to taste
Freshly-ground black pepper to taste
6 tbl extra-virgin olive oil
1 lrg red onion thinly sliced
1 lb white-skinned potatoes peeled, and cut into 1" cubes
3 x bell peppers sliced
2 lrg tomatoes chopped
1 1/4 cup sliced pitted brine-cured Sicilian green olives
2 x celery stalks thinly sliced
1/3 cup drained capers
3 lrg garlic cloves chopped
3 x fresh thyme sprigs
1/4 cup apple cider vinegar
1/4 cup water or more if needed
Fresh Italian parsley sprigs
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; saute 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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