Rabbit with Olives in Pan
If you are looking for a really simple and tasty recipe to cook rabbit, you’ve come to the right place. This very old recipe from the Italian culinary tradition is truly among the most appreciated and flavorful. At one time, rabbit meat was very cheap, today it costs more than chicken, and so it was often consumed. For this reason, in Italian cookbooks, we find many recipes to cook it. Its white and lean meat is suitable for many preparations, often interchangeable with those of chicken, and it pairs well with aromatic herbs that give it flavor.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs rabbit (in pieces)
- 1 shallot (or half an onion)
- 1 glass dry white wine
- 1 tbsp all-purpose flour
- 1.76 oz olives (green and black pitted)
- 1 sprig rosemary
- 4 tbsps extra virgin olive oil (or olive oil)
- to taste salt
- pepper (optional)
Tools
- 1 Pan
- 1 Lid
- 1 Spoon
- 1 Knife
- 1 Cutting Board
Steps
Brown the well-dried rabbit pieces in the oil. Use a nice wide pan that can easily contain it. Let it brown over fairly high heat. Once well-browned, sprinkle it with flour, being careful not to overdo the quantity, and with the chopped shallot.
When everything is well-colored, add salt and, if you like it and the preparation is not intended for children, you can also add a good grind of pepper.
At this point, also add the rosemary to the pot, mix, and pour in the glass of dry white wine. Cover and cook over moderate heat for about 40 minutes.
When the rabbit is about halfway through cooking, add the olives. I recommend cutting them in half and even removing the pit, but if you’re in a hurry, leave them whole, just make sure to warn diners of their presence.
Once the cooking is complete, remove the lid and, if necessary, let the cooking juice dry and the meat color. Be careful not to burn it.
Serve hot.
My Advice
I always recommend washing the meat with water and vinegar, even though the rabbit we buy at the supermarket now doesn’t have an odor, and then rinsing it and drying it well with a clean cloth, or kitchen paper, before cooking it.
FAQ (Questions and Answers)
Can I use only green or only black olives?
Yes, you can use the olives you prefer.
