The pan-fried rabbit with olives and porcini mushrooms is an excellent, tasty main course that will tempt you to soak up all the delicious sauce with your bread!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 2 Hours
- Portions: 8 people
- Cuisine: Italian
Ingredients
- 2.2 lbs Rabbit (in pieces)
- 14 oz Porcini mushrooms
- 30 Brine-cured black olives
- 3 sprigs Rosemary
- 10 leaves Sage
- 5 leaves Bay leaves
- to taste Fine salt
Preparation
Sauté the rabbit in a pan for a few minutes.
Chop the porcini mushrooms into cubes.
Add 2/3 cup of water, salt, the herbs, mushrooms, olives, and continue cooking covered over low heat for about 90 minutes.
At this point, remove the lid and let the broth reduce a little.
Notes
If you liked the “Pan-Fried Rabbit with Olives and Porcini Mushrooms,” you can try other rabbit recipes:
In a Pan with Peppers under “raspa”
Savory
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