Rabbit fricassee with olives
6 servings
150 minutes
Daria Molchanova shared the recipe with us.
1
Prepare all the ingredients.
2
Prepare the rabbit meat by removing excess sinews.
3
Cut the onion into thin quarter rings.
4
Heat a pan with olive oil and sauté the onion until caramel-golden.
- Olive oil: 50 ml
- Onion: 400 g
5
Add 30 ml of white wine, stir, and remove from heat.
- Dry white wine: 250 ml
6
In a large thick-walled pot, heat the remaining olive oil and fry the rabbit legs in batches until golden brown.
- Rabbit legs: 1.5 kg
7
Once all the legs are fried, return them to the pot and add the onion from the pan.
8
Chop the garlic coarsely and add it to the rabbit.
- Garlic: 10 cloves
9
Gather a bouquet garni from celery, bay leaves, thyme, and parsley stems, tying them with kitchen twine.
- Celery stalk: 1 piece
- Bay leaf: 1 piece
- Thyme: 2 sprigs
- Parsley stems: 2 pieces
10
Add a bouquet garnish and olives to the rabbit.
- Olive: 250 g
11
Pour everything with wine, water, and 100 ml of olive marinade, add a little salt, black and white pepper, cover with a lid and simmer on low heat for 40 minutes to one and a half hours, depending on the quality of the meat.
- Dry white wine: 250 ml
- Water: 100 ml
- Olive: 250 g
- Ground black pepper: to taste
- Ground white pepper: to taste
- Salt: to taste
12
Add demi-glace, stir, and simmer for a few more minutes until the sauce thickens.
- Demi-glace sauce: 40 g
13
Serve with your favorite side dish, such as pasta.