Rabbit Fricassée with Olives
⏳ Time
2 hours 30 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
This recipe was shared with us by Sarah Johnson.
Ingredients
- Rabbit Legs - 1½ kg
- Onion - 14.1 oz
- Olive Oil - 1 fl oz
- Celery stalk - 1 piece
- Bay leaf - 1 piece
- Garlic - 10 cloves
- Dry White Wine - 8 fl oz
- Water - 3 fl oz
- Olives stuffed with lemon - 8.8 oz
- Thyme - 2 sprigs
- Demi-Glace Sauce - 1.4 oz
- Ground Black Pepper - to taste
- White Pepper (whole) - to taste
- Salt - to taste
- Parsley - 2 pieces
Step by Step guide
Step 1
Prepare all the ingredients.
Step 10
Add the bouquet garni and olives to the rabbit.
Step 11
Pour in wine, water, and 100 ml of the olive marinade, add a little salt, and season with black and white pepper. Cover with a lid and simmer over medium-low heat for 40 minutes to 1.5 hours, depending on the quality of the meat.
Step 12
Add the demi-glace, stir, and simmer for a few more minutes until the sauce thickens.
Step 13
Serve with your favorite side dish, such as pasta.
Step 2
Trim the excess connective tissue from the rabbit meat.
Step 3
Slice the onion into thin quarter rings.
Step 4
Heat a skillet with olive oil and sauté the onion until it turns caramel-golden.
Step 5
Add 30 ml of white wine, stir, and remove from heat.
Step 6
In a large, heavy-bottomed pot, heat the remaining olive oil and fry the rabbit legs in batches until golden brown.
Step 7
Once all the legs are browned, return them to the pot and add the onions from the skillet.
Step 8
Roughly chop the garlic and add it to the rabbit.
Step 9
Gather a bouquet garni of celery, bay leaves, thyme, and parsley stems, tying them all together with kitchen twine.
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