Rabbit with olives
2 servings
50 minutes
Rabbit with olives is a refined dish of European cuisine that combines tender meat with the piquant taste of olives and the aroma of rosemary. This recipe originates from Mediterranean traditions where rabbit is cooked with white wine and fresh herbs. The browned pieces of rabbit are infused with a rich tomato-wine sauce, while garlic and olives add expressive flavor notes. The dish has a rich, harmonious taste—the softness of the rabbit is perfectly complemented by the salty hint of olives. Served hot and garnished with fresh parsley, it pairs ideally with a glass of dry white wine. Rabbit with olives is a choice for a cozy dinner or an exquisite festive table.
1
Crush and clean the garlic, crush and remove the pits from the olives.
- Garlic: 4 cloves
- Olives: 150 g
2
Wash the rabbit carcass, dry it with a paper towel, and cut it into large pieces; cut the tomatoes in half and grate them so that the skin remains in your hands.
- Rabbit: 600 g
- Tomatoes: 300 g
3
Mix flour with salt and pepper, and coat the rabbit pieces in it.
- Wheat flour: 24 g
4
Heat olive oil in a deep ovenproof skillet; fry the rabbit on high heat until golden brown for 2 minutes on one side and 1 minute on the other side.
- Olive oil: 25 ml
- Rabbit: 600 g
5
Add the remaining flour, pour 150 ml of white dry wine into the pan, add garlic, tomatoes, olives, and rosemary, season with salt and pepper, and simmer over medium heat for 3 minutes.
- Wheat flour: 24 g
- Dry white wine: 150 ml
- Garlic: 4 cloves
- Tomatoes: 300 g
- Olives: 150 g
- Rosemary: 2 g
6
Cover the pan with a lid and place it in a preheated oven at 190 degrees for 30 minutes, then remove the lid and bake for another 5 minutes to brown the rabbit.
- Rabbit: 600 g
7
Arrange the cooked rabbit on plates, garnish with parsley, and serve.