Recipe of the Week: Rabbit Stewed with Capers, Preserved Lemon, and Green Olives

This dish is light and very flavourful thanks to the capers, preserved lemon and olives. I find rabbit, like chicken, to have a mild flavour and pairs well with more assertive flavours.

Serves 3 to 4

Ingredients:

2 Tbsp olive oil
1 rabbit (3 lbs) cut in 6 pieces
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 plum tomatoes
2 tbsp capers in vinegar
2 preserved lemons
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 45 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 a 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 to cool completely. When cool, peel the tomatoes and discard the skins. Cut the flesh into quarters and discard the seeds. Set the tomatoes aside.

6. Quarter the preserved lemons from north to south. Use your knife to cut away and discard any of the interior meat and pith, leaving only the peel of the lemon. Slice the peels into thin strips and set aside.

7. 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.

8. At the 45-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 to a serving platter and arrange nicely.

9. Place the pot on the stovetop over medium-low heat, add the tomatoes, capers, preserved lemon 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 is velvety and emulsified. Season with salt and pepper.

10. To serve, pour the sauce over the rabbit and serve immediately.