Rabbit is very underrated here in the United States. It is hard to find and expensive, which is a pity because its meat is lean and has a very delicate taste, something in between veal and chicken.
This enticing recipe is my favorite way to cook it because the taste of the olives complements well the white meat without overwhelming it.
Ingredients: A Gf Ef
(for 4 people)
- A whole rabbit (about 3 lb.)
- 6 Tbsp. of Evoo
- 1 Tbsp. of butter
- 1 yellow onion
- 3 cloves of garlic
- 3 sprigs of rosemary
- 12-15 green olives (unpitted)
- 12-15 black olives (unpitted)
- ¾ cup of dry white wine
- ½ cup of white vinegar
- Black pepper
- Salt
Wash the rabbit, cut it into pieces starting from the hind legs.
Fill a big bowl with cold water and the vinegar and soak the pieces of rabbit into it for 5 minutes.
In the meantime, peel the onion and dice it finely. Drain the pieces of rabbit and pat dry with paper towels. Warm up the oil and the butter in a pan and sauté onion and peeled garlic until translucent.
Add the rosemary and brown the pieces of rabbit on both sides. Add the dry white wine, let evaporate for a couple of minutes, add the olives, salt, pepper, lower the heat, and cover with a lid.
Cook on low heat for 50-60 minutes. Should the rabbit look too dry while cooking, add half a ladle of hot water to keep it moist.
Uncover for the last few minutes to let evaporate any remaining moisture and serve warm.
Rabbit is great paired with polenta or potato puree (see my recipes).
