Ingredients with Measurements:
- 1 whole rabbit, cut into pieces
- 1/2 cup all-purpose flour
- 1/4 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1 cup dry white wine
- 1/2 cup pitted green olives
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Season rabbit pieces with salt and pepper, and coat them in flour.
3. Heat olive oil in a Dutch oven over medium-high heat. Add rabbit pieces and brown on all sides, about 5 minutes per side. Remove rabbit from the pot and set aside.
4. Add chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
5. Add chicken broth, white wine, green olives, rosemary, and thyme to the pot. Bring to a simmer.
6. Return rabbit pieces to the pot, cover with the lid, and transfer to the oven. Bake for 1 hour or until rabbit is tender.
7. Remove from oven and let cool for 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 23g
- Carbohydrates: 14g
- Protein: 40g
Substitutions for ingredients:
- Rabbit can be substituted with chicken or pork.
- Green olives can be substituted with black olives.
Variations:
- Add chopped tomatoes to the pot for a more tomato-based sauce.
- Use different herbs such as oregano or sage.
Tips and tricks:
- Make sure to brown the rabbit pieces before braising to lock in the flavor.
- Use a heavy-bottomed pot to ensure even cooking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a platter with fresh herbs and lemon wedges.
Garnishes:
- Fresh herbs such as rosemary or thyme.
Pairings:
- Serve with a side of roasted vegetables or a salad.
Suggested side dishes:
- Roasted carrots and potatoes
- Mixed green salad with vinaigrette dressing
Troubleshooting advice:
- If the sauce is too thin, remove the rabbit pieces from the pot and simmer the sauce until it thickens.
Food safety advice:
- Make sure to cook the rabbit to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Braised rabbit is a traditional dish in many European countries, especially in France and Italy.
Flavor profiles:
- Savory, herbaceous, salty
Serving suggestions:
- Serve with a glass of dry white wine.
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