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 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.
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.
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