Rabbit with olives

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Rabbit with olives

Rabbit with olives

Rabbit with olives
Rabbit with olives
Number of people

1 rabbit (or, according to taste, saddle and thighs)

1 onion

1 shallot

2 cloves of garlic

20 cl dry white wine

1/2 glass of water

1 bouquet garni

1 sprig of fresh basil



3 tablespoons of olive oil

350 g pitted black olives

10 cl light fresh cream

Preparation: 15 min
Cooking time: 50 min
Step 1
Cut the rabbit into pieces.
Step 2
Brown the rabbit pieces or saddle and thighs in olive oil over high heat until golden brown.
Step 3
Meanwhile, peel the onion, shallot and garlic cloves, chop them up and add the bouquet garni, white wine and water to the rabbit pieces. Season with salt and pepper.
Step 4
Simmer over low heat for a good 1/2 hour.
Step 5
Check the cooking of the rabbit and add the black olives previously cut into slices and the basil branch.
Step 6
Simmer for another 20 minutes.
Step 7
Remove the basil sprig and add the crème fraîche 5 min before the end of cooking, adjust the seasoning if necessary.
Step 8
If the sauce is too liquid to your taste you can bind it with a little cornstarch
Author's note
I personally serve this dish with a gratin dauphinois, the flavours of rabbit with olives and gratin go particularly well together.

I add my grain of salt

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