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Ingredients
- 2rabbits, cut in pieces
- Coarse salt and freshly ground pepper to taste
- 2 to 3tablespoons peanut or vegetable oil
- 2cloves garlic, minced
- 3carrots, sliced
- 1medium onion, chopped
- 2tablespoon fresh rosemary leaves
- 1cup white wine
- 2cups chicken stock
- 116-ounce can plum tomatoes, chopped, with juice
- ½pound green nicois olives, pitted (preferably picholine)
Nutritional analysis per serving (8 servings)
688 calories; 30 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 82 grams protein; 1430 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat the rabbit pieces dry with paper towels and season to taste with salt and pepper. Heat oil in large heavy casserole and saute the pieces, a few at a time, until lightly browned on all sides. Remove them to a bowl or large platter with a slotted spoon.
- Step 2
Add the garlic, carrots, onions and rosemary and saute until the onions are soft.
- Step 3
Return the rabbit pieces to the casserole. Add wine and bring it to a boil, scraping up the cooking juice. Add chicken stock, tomatoes and olives and stir well. Cover and simmer gently, stirring occasionally, for about an hour, or until the rabbit is tender. If more liquid is needed, add a little chicken stock or water during cooking. Correct seasoning and serve.
Private Notes
Comments
Growing up, yia yia made this maybe once a month. It was the most regular meat we ate as we were not well off and wild rabbits were a plenty. But yia yia added more onions and tomato
Only adding a comment since the previous one was seven years ago :-) Made this per instructions so the two whole rabbits cut in pieces. and added two kinds of white (Italian) beans, edamame and green peas at the end, to make it a full meal. Also, since part of my dinner company has a crazy allergy to ‘bones’, I removed all the bones before returning the meat to the sauce and adding the beans.
Growing up, yia yia made this maybe once a month. It was the most regular meat we ate as we were not well off and wild rabbits were a plenty. But yia yia added more onions and tomato