Rabbit with olives and bay leaf aroma, is a fabulous dish… It’s a great main course to offer your guests…. It can be accompanied by a nice salad… Baked 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 a little oil and sauté the garlic. When it is well heated, add the rabbit. Sear it on high heat. Salt it, add sage, thyme, and bay leaf. Once it is well seared, 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, stirring occasionally; it should not dry out, but if necessary, add a little water. In the meantime, wash the olives, rinse them from the brine…. After about an hour, add the olives, give it 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 making rabbit with olives and bay leaf aroma once, and since then, I always prepare it this way. Two simple leaves that can enhance the taste of the rabbit, and together with sage, thyme, and olives, it’s a triumph of flavors….
It keeps in the fridge in a closed container..
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