Rabbit with sun-dried tomatoes and olives, a light but flavorful main course. An alternative way to enjoy this meat by cooking it simply. The dried olives and sun-dried tomatoes you can prepare at home with your own products make it very appetizing since the meat has a very delicate taste.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4-6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 rabbit (4.4 lbs)
- 1 clove garlic
- 2 sprigs rosemary
- 6 tablespoons extra virgin olive oil
- 1/4 cup dry white wine
- 1.75 oz baked black olives
- 1.75 oz sun-dried tomatoes in oil
- salt
- pepper
- 1/4 cup white wine vinegar
Tools
- 1 Knife
- 1 Cutting board
- 1 Pan
- 1 Small bowl
- 1 Cleaver
Steps
Cut the rabbit into not too small pieces and rinse it under cold running water.
Let it drain and then pat dry with paper towels.
Heat the oil and add the rabbit.
Sear on high heat.
After 10 minutes, pour in the wine.
Once the alcohol has evaporated, season with salt and pepper.
Cover with a lid and cook for about 1 hour.
If necessary, add hot water, the rabbit should never be without liquid.
Meanwhile, chop the garlic with the rosemary.
Finally, add the olives, sun-dried tomatoes, and the chopped mixture.
Let it flavor for a few minutes and then add the vinegar.
Let the alcohol evaporate and serve.
WARNING: consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they are gluten-free
Tips
It keeps in the refrigerator for 3 days. It can also be frozen in food containers.
It keeps in the refrigerator for 3 days. It can also be frozen in food containers.
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