bay leaves, Add enough broth to come a little less than halfway up the rabbit pieces, about 2 cups. D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. Oops! Heat oil in a pressure cooker and fry rabbit pieces till brown on all sides; set rabbit aside in a covered container. © Copyright Cutting-edge-mediterranean-recipes.com Fresh  skinless Please try again. Privacy policy. Mediterranean Rabbit Stew is a casserole made with rabbit, chopped onion, chopped cloves garlic, sliced carrots, eggplant/aubergine roughly chopped, sliced large mushrooms, chopped tomato, fresh pears, chopped stalks of celery, cinammon stick, chilli flakes, bay leaves, dry white wine, some olive oil, and some salt and pepper. Continue adding broth a little at a time and simmer until the rabbit is fully tender, about 15 minutes more (if the meat pulls easily from the leg bone, the rabbit is done). You'll want something to soak up the beautiful sauce! Add the remaining 4 tablespoons oil and heat over medium-high heat. Return rabbit … Return the rabbit and wine to the pan, lower the heat to medium, and stir to mix. Stir to coat the vegetables and cook until the paste darkens, about 5 minutes. Take out the meat on a plate and put the vegetables in the frying pan (zucchini, onion, garlic cloves and the bell pepper). stick fry pan. Bring to pressure; once whistle blows, cook for exactly 15 minutes. Add the wine, chicken stock, orange rind and thyme. Remove the rabbit and leave to one side. Simmer the rabbit partially covered, turning it in the pan and basting it occasionally, until the pan is almost dry, about 15 minutes. Add the tomato paste and rosemary. Cooking it on the stovetop, instead of in the oven, keeps the final dish brightly-flavored. Add more broth, about 1 cup, and continue simmering and basting the rabbit, adding a little broth whenever the pan looks dry (expect to add 1/2 cup about every 15 minutes). celery leaves), and brown. Something went wrong. Please turn it on so that you can experience the full capabilities of this site. 1/2 cup Nicoise olives, pitted if desired. Return rabbit to cooker, close the lid and place over high heat. Add olives. When all of the meat is browned, add the wine and deglaze the pan, scraping up the fond (browned bits) with a wooden spoon. Adjust the seasoning with salt and pepper, reduce the heat to low, and cook for 5 more minutes to allow the seasoning to penetrate. © Add garlic, oregano, basil, paprika, turmeric, tomatoes and wine and stir well. Add the onions to the oil in the cooker and cook and stir till softened. our healthy  living seal of approval. Add the other ingredients to the pan (minus - bay leaves, peas, tomatoes and celery leaves), and brown. Add the other ingredients to the pan (minus - All rights reserved, This great Rabbit Stew Recipe Our consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. tablespoons olive oil in a non Sign up and be the first to hear about exclusives, promotions and more! The email addresses you've entered will not be stored and will only be used to send this email. Add Rabbit, wine, herbes de provence, bay leaves and cinammon. Your browser's Javascript functionality is turned off. Rabbit meat (use organic if you, Click Fry, stirring frequently and adjusting the heat if necessary to prevent burning, until the vegetables soften and color, about 10 minutes. Our consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. Add the onion, carrot, and celery. Season the rabbit pieces with salt and pepper. Add the onions to the oil in the cooker and cook and stir till softened. OK - first brown all the rabbit in about 2 tablespoons olive oil in a non stick fry pan. Stew until the rabbit is almost tender, about 1 hour. OK - first brown all the rabbit in about 2 Cut into eight roughly equal pieces, Three stalks of celery with leaves kept Serve warm in shallow bowls. Add the onions, garlic, red pepper and chorizo to the pan and cook gently for 3-5 minutes until softened. Cook the rabbit, stirring occasionally, until its juices release, about 10 minutes. Try this Tuscan-style rabbit stew with olives from Chef Marco Canora. Flip the rabbit pieces over and add the olives. Allow the wine to simmer for a minute or two, then pour it over the browned rabbit and reserve. leaves and cinammon. qualifies for Wipe out the skillet. Heat a deep frying pan (or a pot suitable for frying) over medium heat and fry the rabbit chunks (3 minutes on each side). ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Heat oil in a pressure cooker and fry rabbit pieces till brown on all sides; set rabbit aside in a covered container. peas, tomatoes and https://www.dartagnan.com/rabbit-stew-with-olives-recipe.html D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. D'Artagnan Heat enough oil to coat the bottom of a large skillet, about 3 tablespoons, over medium-high heat. Serve with rice, pasta or crusty bread. here to return from Rabbit Stew Recipe to the Home Page, One medium Rabbit - about 1.25 kilo/2-1/2 lb. Release pressure, then open cooker. Privacy Policy | Add the tomato, peas and chopped celery leaves. Add Rabbit, wine, herbes de provence, bay Terms of Use. Brown the rabbit in the butter in a hot pan and transfer to a casserole. Working in batches, brown the rabbit pieces, about 3 minutes on each side, then set aside in a bowl. Quick to prepare, this recipe for rabbit with olives, tomatoes, herbs and spices is both healthy and delish. separately (chopped). Add garlic, oregano, basil, paprika, turmeric, tomatoes and wine and stir well. Remove the rabbit and leave to one side. Place rabbit pieces in serving dish or plates, spoon sauce and olives over and around and sprinkle with chopped basil. Saute the vegetables for 10 minutes. Add the rabbit chunks and the olives. Simmer 1 to 2 minutes, uncovered. Learn more. Stir in the ground coriander, sumac and tomato paste and cook for a further 2-3 minutes until really fragrant.