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  • Braised Rabbit With Olives

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    Braised Rabbit With Olives
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x rabbit - (abt 2 1/2 lbs) cut into 8 pcs Salt to taste Freshly-grnd black pepper to taste
    • 6 Tbsp. extra-virgin 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 minced
    • 1 1/4 c. sliced pitted brine-cured Sicilian green olives
    • 2 x celery stalks thinly sliced
    • 1/3 c. liquid removed capers
    • 3 lrg garlic cloves minced
    • 3 x fresh thyme sprigs
    • 1/4 c. apple cider vinegar
    • 1/4 c. water or possibly more if needed Fresh Italian parsley sprigs

    Directions

    1. Rinse rabbit and pat dry; sprinkle with salt and pepper. Heat 4 Tbsp. oil in heavy large pot over medium-high heat. Working in batches, add in rabbit to pot and brown, turning often, about 8 min per batch. Transfer rabbit to bowl.
    2. Reduce heat to medium. Add in remaining 2 Tbsp. oil to pot. Add in onion; saute/fry 5 min. Fold in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic, and thyme; cook 5 min. Fold in vinegar and 1/4 c. water. Add in rabbit. Cover, reduce heat to medium-low and simmer 10 min.
    3. Spoon some of vegetable mix over rabbit. Cover and simmer till rabbit is tender, stirring occasionally and adding more water by 1/4 cupfuls if mix is dry, about 30 min. Season with salt and pepper.
    4. Spoon vegetables into large dish. Top with rabbit. Garnish with parsley and serve hot.
    5. This recipe yields 4 servings.
    6. Comments: A 3 1/2-lb. chicken works well, too, in this dish from Syracuse.

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