Rabbit with bay leaf and olive aroma, is a fabulous dish… It’s a great main course to serve to your guests…. It can be accompanied by a nice salad… Roasted potatoes or for the more indulgent, French fries…
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- Half Rabbit
- 2 cloves Garlic
- 2 leaves Bay Leaf
- 4 leaves Sage
- to taste Brine-cured Olives
- to taste Extra Virgin Olive Oil
- to taste Salt
Tools
- 1 Pot
Preparation
Cut the rabbit into pieces and remove any excess fat. In a pot, heat some oil and sauté the garlic. When it’s hot, add the rabbit. Brown it over high heat. Salt, add sage, thyme, and bay leaf. When well-browned, add half a glass of white wine and let it evaporate; once evaporated, cover with a lid and lower the heat. Continue cooking for about an hour, turning occasionally, it should not dry out but if necessary, add a little water. Meanwhile, wash the olives, rinse them from the brine…. After about an hour, add the olives, give a good stir and continue cooking for at least another 20 minutes. When done, let it rest covered for 10 minutes; a nice succulent sauce will form.
Notes
I tried once to make rabbit with bay leaf and olive aroma and since then, I always prepare it this way. Two simple leaves that enhance the taste of the rabbit, and together with sage, thyme, and olives, it’s a triumph of flavors….
It keeps in the refrigerator inside a closed container.
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