The Rabbit with Olives, Cherry Tomatoes, and Herbs is fantastic, especially for me, who has never really enjoyed this light and delicate meat, as I have always been used to more intense flavors, like Chianina beef. I started to get familiar with this meat thanks to my husband, and now I can say that my preparations are not bad at all.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3.3 lbs rabbit cut into pieces
- 2 1/2 cups cherry tomatoes
- 1 1/2 cups Gaeta olives
- 2 cloves garlic
- 1 cup white wine
- 4 tbsps white wine vinegar
- 2 tbsps desalted capers
- to taste pine nuts
- to taste salt
- to taste sage, rosemary, thyme, marjoram
Tools
- High-sided casserole
- Small saucepan
Preparation
First, organize your workspace with all the ingredients already measured, so you have everything at hand.
In a small saucepan, pour the wine along with 200 g of water to have a good supply of liquid, and bring to a boil.
Fry the rabbit along with the oil and minced garlic, turning it several times, so each part is well browned.
Moisten the rabbit with half of the hot liquid, slightly lower the heat, and let it cook for at least 20 minutes. If it dries out, moisten it again.
Meanwhile, finely chop the herbs and add them to the cooking rabbit along with the olives, halved cherry tomatoes, desalted capers, pine nuts, and a pinch of salt, so the meat is well flavored.
Add the vinegar and continue to cook, continuing to deglaze with the boiling liquid. If it runs out, add only boiling water, as otherwise, it could stop the rabbit from cooking.
Continue cooking, keeping in mind that it usually takes, in total, about 45/50 minutes. After this time, taste to check, and adjust the salt if necessary.
Turn off the heat and serve your Rabbit with Olives, Cherry Tomatoes, and Herbs immediately.
Did you like my recipe Rabbit with Olives, Cherry Tomatoes, and Herbs? Follow me on my Facebook page to keep up with all the news!!
