Rabbit Stew with Olives and Rosemary

Name: Rabbit Stew with Olives and Rosemary
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 carrot, finely chopped; 2 ribs celery ribs, finely chopped; 237 milliliters dry red wine; 946 milliliters chicken stock or low-sodium broth; 59 milliliters extra-virgin olive oil; 355 milliliters 1/2 pound Niçoise olives; 1 onion, finely chopped; 3 kilograms rabbits, each cut into 10 pieces (see Note); 4 rosemary sprigs, tied into 2 bundles with kitchen string; 6 servings Salt and freshly ground pepper; 2 Tbsps tomato paste

Rabbit Stew with Olives and Rosemary is a gluten free and dairy free recipe with 6 servings. This main course has 722 calories, 103g of protein, and 26g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. It will be a hit at your Autumn event. If you have salt and pepper, olive oil, chicken stock, and a few other ingredients on hand, you can make it. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. If you like this recipe, take a look at these similar recipes: Braised Rabbit with Olives, Braised Rabbit With Cracked Olives, and Rabbit Terrine with Green Olives and Pistachios.

Instructions

In a large, deep skillet, heat 2 tablespoons of the olive oil. Season the rabbit with salt and pepper. Working in 2 batches, brown the rabbit over moderately high heat, turning occasionally, until crusty all over, about 10 minutes; lower the heat to moderate for the second batch.

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Salt And Pepper

Olive Oil

Whole Rabbit

Equipment you will use

Frying Pan

Transfer the rabbit to a large plate.

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Whole Rabbit

Add the wine to the skillet and cook over moderately high heat, scraping up any browned bits on the bottom of the pan.

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Wine

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Frying Pan

Pour the wine into a cup; wipe out the skillet.

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Wine

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Frying Pan

Add the remaining 1/4 cup of olive oil to the skillet.

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Olive Oil

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Frying Pan

Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.

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Carrot

Celery

Onion

Add the tomato paste and rosemary bundles and cook, stirring, until the tomato paste begins to brown, about 5 minutes.

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Tomato Paste

Rosemary

Add the rabbit and any accumulated juices along with the reserved wine to the skillet and cook, stirring occasionally, until sizzling, about 3 minutes.

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Whole Rabbit

Wine

Equipment you will use

Frying Pan

Add 2 cups of the stock, season with salt and pepper and bring to a boil. Cover partially and cook over low heat for 30 minutes.

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Salt And Pepper

Stock

Add the olives and the remaining 2 cups of stock and cook until the sauce is slightly reduced and the rabbit is tender, about 20 minutes longer. Discard the rosemary bundles.

Ingredients you will need

Rosemary

Olives