This is a great starting recipe for those of you who haven’t cooked a rabbit yet. The meat is lean and flavourful, and only takes an hour in aromatic liquid to tenderize. The brininess of green olives is an assertive flavour that works very well with the more neutral rabbit.
*Recipe abridged from Cooking Meat*
Braised Rabbit with Potatoes and Green Olives
Serves 3 to 4
Ingredients
2 Tbsp olive oil
1 rabbit, 3.5 to 4 lbs, cut in 6 pieces (shoulders, loin, leg)
to taste Salt and pepper
1 onion, finely diced
3 garlic cloves, minced
1 celery stalk, finely diced
1 carrot, finely diced
6 thyme sprigs
2 bay leaves
1 cup white wine
3 cups Chicken Stock
4 medium Yukon Gold potatoes, peeled and sliced in ½-inch-thick rounds
4 plum tomatoes
12 large green olives with pits
1 Tbsp finely chopped Italian parsley
1 Tbsp unsalted butter, cold, cubed
Method
1. Preheat the oven to 350°F.
2. Heat the oil in a large ovenproof pot over medium heat. Season the rabbit pieces with salt and pepper, add to the pan, and brown on all sides until golden, 3 to 5 minutes per side. Transfer the rabbit to a plate and set aside.
3. Turn down the heat to medium-low, place the onions in the pan and sweat, stirring frequently, until slightly translucent. Add the garlic, celery, carrots, thyme, and bay leaves, and cook, stirring frequently, until all the vegetables have softened. Return the rabbit to the pan, add the wine, and reduce the liquid by half, about 5 minutes.
4. Pour in the stock, bring to a simmer, cover, and place in the oven for 30 minutes.
5. Meanwhile, score the tomatoes with a small “X” on the bottom end (not the core end). Fill a bowl with cold water and add a handful of ice. Bring a pot of water to boil. Carefully drop the tomatoes into the boiling water and blanch for 10 seconds. Using a slotted spoon, transfer the tomatoes to the ice water and allow them to cool completely. When cool, peel the tomatoes and discard the skin. Cut the flesh into quarters and discard the seeds. Set the tomatoes aside.
6. Using the side of a large flat knife, press down on each olive until it cracks, and you can get at the pit. Discard the pits and set the olives aside.
7. At the 30-minute point, add the potatoes to the pot with the rabbit, using tongs or a spoon to submerge them. Cover the pot, return it to the oven, and cook for 15 minutes.
8. At the 15-minute point, remove the pot from the oven and check the doneness of the rabbit. The meat around the legs and shoulder should have a bit of “give” from the bone. (If the joints feel too tough, cook the rabbit for another 10 minutes.) Using tongs or a slotted spoon, transfer the rabbit and potatoes to a serving platter and arrange nicely.
9. Place the pot on the stovetop over medium-low heat, add the tomatoes and olives and bring to a strong simmer for about 5 minutes to reduce the sauce. Turn off the heat and add the parsley and butter, stirring until the sauce until velvety and emulsified. Season with salt and pepper.
10. To serve, pour the sauce over the rabbit and potatoes and serve immediately.