A traditional rabbit stew with black olives and rosemary. The perfect fall-winter meat stew. Full of flavour and with an amazing sauce.
One-pot meal and really easy to make. You can cook it 1 or 2 days in advance and store it in the fridge. The flavour of the sauce will be even better after 1 or 2 days.
If you are not a big fan of rabbit just use chicken or turkey, it is also delicious.
Rabbit Stew with Black OlivesCourse: MainCuisine: MediterraneanDifficulty: Easy
The low casserole I use is this one.
1 whole rabbit, cut into pieces
20 pitted black olives
4 tomatoes or 1 cup tomato sauce
1 onion, chopped
2 garlic cloves, clopped
200 ml white wine
500 ml water
1 rosemary sprig
1 thyme sprig
2 bay leaves
1/2 teaspoon nutmeg powder
salt and pepper
2 TBS olive oil
1/2 Rabbit liver (optional but it gives an amazing flavour)
- Heat the olive oil in a low casserole over medium-high heat. Season the rabbit pieces with salt and pepper. Brown rabbit pieces, 2 minutes each side. Work in small batches. Set aside in a plate.
If you are going to add the liver, brown it as well. Set aside.
- Stir fry onion and garlic on the same pot. About 5 minutes until browned.
- Add chopped tomatoes or tomato sauce. Cook for 2 minutes.
Add rosemary, thyme, nutmeg and bay leaves.
Optional: Crush browned liver in a mortar with the pestle until mashed and paste-like. Add to the pot.
- Return the rabbit to the pot and add wine and water.
Bring to boil, cover and simmer for 15 minutes.
Remove the lid and add black olives. Adjust the seasoning with salt and pepper.
Simmer for 15-20 minutes more. Until the rabbit is tender and the sauce thickness. Serve and enjoy.
- You can store it in the freezer.
- If you cook it a day in advance it will be more flavourful.
The low casserole I use is this one from BRA. My favourite low casserole for this kind of stews. Vegetables, meat, fish… everything is always evenly cooked and tender.
Do you want more one-pot meat recipes? Check this amazing chicken with beer recipe.