← Back to Search Results
baking mediterranean
Rabbit in Black Olive Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Earthy, robust olives, balsamic vinegar, and tomato blend to creat a luscious sauce for this richly satisfying dish. And it’s an easy dinner to serve guests, since the sauce can be prepared ahead of time, while the rabbit is marinating—all you have to remember is to baste frequently while it’s baking.

Yield: 2 to 4 portions

Ingredients

  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves or ¾ teaspoon dried
  • ½ teaspoon salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 rabbit (about 2¾ pounds), cut into 8 or 10 pieces, well rinsed and patted dry
  • 1 cup homemade beef stock or canned broth
  • ½ cup Gaeta or other small black Italian olives, pitted
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon tomato paste

Directions

1. Combine the garlic, thyme, salt, pepper, and 1 tablespoon of the oil in a large bowl. Stir well, then add the rabbit pieces and turn to coat them well. Cover loosely, and let stand at room temperature for 2 hours.

2. Combine the beef stock and pitted olives in a food processor or blender, and puree until smooth. Transfer the mixture to a bowl, stir in the vinegar and tomato paste, and set aside.

3. Preheat the oven to 350°F.

4. Heat the remaining 1 tablespoon oil in a large ovenproof skillet. Sauté the rabbit over medium heat, turning it once or twice, until golden, 10 minutes.

5. Pour the olive sauce over the rabbit, and heat it to a simmer. Then transfer the skillet to the oven and bake for 1 hour, turning and basting the rabbit pieces every 10 minutes. Serve hot.


© 1989 Julee Rosso and Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on 4 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

533kcal (27%)
64mg (6%)
2mg (3%)
7mcg RAE (0%)
1210mg
70mg
64g
3g
1g
5g
178mg (59%)
817mg (34%)
6g (32%)
27g (41%)
5mg (30%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
lucid-food Lucid Food
by Louisa Shafia
food-to-live-by Food to Live By
by Myra Goodman
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
new-american-table New American Table
by Marcus Samuelsson
american-masala American Masala
by Suvir Saran
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
west-coast-cooking West Coast Cooking
by Greg Atkinson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?