Rabbit with cherry tomatoes and olives, or Mediterranean style, a delicious dish that I make too rarely. I really like white meats, especially for preparing such seasoned recipes, but not everyone in my family likes rabbit, so I don’t make it often. If you also don’t love rabbit, you can use this same recipe to prepare chicken.
With the sauce from this delicious dish, you can also dress pasta, for me, spaghetti. But now let’s prepare it together.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1/2 rabbit
- 2 cloves garlic
- 1/2 glass white wine
- 3.5 oz pitted olives
- 1.5 cups cherry tomatoes
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper (optional)
- to taste chili pepper
Tools
- 1 Frying Pan Non-stick Frying Pan
- 1 Wooden Spoon Wooden Spoon
- 1 Knife Kitchen Knife
Steps
Let’s start by sautéing the garlic and chili pepper in extra virgin olive oil, when the garlic is golden add the rabbit cut into pieces, brown on both sides and then drizzle with the white wine.
Once the wine has evaporated, add salt and pepper (optional). Now let’s add the cherry tomatoes cut in half and the pitted olives. Cook everything together over medium heat for a few minutes.
Dilute the sauce with half a glass of water and cover to complete the cooking of the rabbit, cook this way for about 15 minutes. Then uncover, adjust salt and pepper, and if necessary cook for another couple of minutes over high heat to reduce the sauce.
Our rabbit with cherry tomatoes and olives is ready to be enjoyed, if we want we can now proceed to cook the pasta, I recommend spaghetti cooked al dente and added, as I did, directly in the rabbit sauce. Enjoy your meal
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