Best 4 Braised Rabbit With Cracked Olives Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Tantalize your taste buds with our delectable Braised Rabbit with Cracked Olives, a culinary masterpiece that blends the richness of rabbit meat with the briny tang of olives. This hearty dish is elevated by the infusion of aromatic herbs, creating a symphony of flavors that will leave you craving for more.

Indulge in the simplicity of our Pan-Fried Rabbit, a quick and easy recipe that showcases the natural flavors of rabbit meat. With just a few pantry staples, you can create a succulent dish that is perfect for busy weeknights.

Explore the bold flavors of our Spicy Rabbit Stew, a North African-inspired dish that packs a punch. Tender rabbit meat is braised in a fragrant blend of spices, tomatoes, and aromatic vegetables, resulting in a stew that is both flavorful and comforting.

For a taste of classic French cuisine, try our Rabbit à la Dijonnaise, where tender rabbit meat is coated in a creamy Dijon mustard sauce. This elegant dish is sure to impress your dinner guests with its rich, decadent flavor.

Journey to the Mediterranean with our Greek Lemon Rabbit, a delightful dish where succulent rabbit meat is braised in a flavorful broth infused with lemon, garlic, and aromatic herbs. The result is a tender, juicy rabbit with a bright and tangy flavor profile.

Whichever recipe you choose, our Braised Rabbit with Cracked Olives collection promises a culinary adventure that will satisfy even the most discerning palate. Get ready to embark on a journey of taste and discover the versatility of rabbit meat with our curated selection of recipes.

Let's cook with our recipes!

BRAISED RABBIT WITH CRACKED OLIVES



Braised Rabbit with Cracked Olives image

Don't be afraid to dabble in rabbit, a lean, flavorful meat, from Melissa Kelly, chef and owner of Primo Restaurant in Rockland, Maine.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 19

2 three- to four-pound rabbits
8 to 12 thin slices pancetta
Coarse salt
Freshly ground pepper
All-purpose flour, for dredging
5 tablespoons olive oil
1 tablespoon unsalted butter
2 medium onions, coarsely chopped
2 stalks of celery, coarsely chopped
10 sliced medium cloves garlic
1/2 cup tomato puree
2 cups dry white wine
4 cups Homemade Rabbit Stock Homemade Rabbit Stock
2 twenty-eight-ounce cans whole peeled tomatoes, crushed
2 cup cracked pitted green olives in brine (preferably Picholine)
4 sprigs rosemary
1 tablespoon chopped rosemary
Handcut Linguine
2 dried bay leaves

Steps:

  • Heat oven to 325 degrees. Place rabbit back down on cutting board. Remove any fat from the inside of the rabbit. Cut along the tailbone, keeping the knife against the bone, and detach the thigh. Repeat to cut off the second thigh, starting at the end of the tailbone. Remove liver and kidneys; discard, or save for another use. Cut through the rabbit, below the shoulder blade, to remove the foreleg. Repeat to remove the other foreleg. Turn rabbit over, and cutting along the rib bones on each side, remove loins. Repeat with remaining rabbit. Reserve bones for stock. Wrap loins from top to bottom with pancetta. Set loins aside.
  • Season shoulders and legs with salt and pepper and coat lightly with flour. Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat. Place legs and shoulders in pan and cook until brown, 2 to 3 minutes per side. Remove from Dutch oven and set aside.
  • Add butter, onion, celery, and carrot, and cook stirring until beginning to brown, about 10 minutes. Stir in garlic and cook for 2 minutes. Add tomato puree and cook 3 minutes. Pour in wine and crushed tomatoes; bring to a boil. Cook until reduced by half, 12 to 14 minutes.
  • Add stock, browned rabbit, 1 cup olives with their brine, rosemary sprigs, and bay leaves. Bring to a boil. Reduce to a simmer and cover. Transfer to oven and cook until fork tender, 1 to 1 1/2 hours. Remove meat from sauce; set aside. Strain sauce through a medium sieve, discarding solids. Return sauce to Dutch oven. Heat sauce on stove until reduced to desired consistency, skimming fat if necessary. Remove meat from reserved shoulders, and discard bones. Return legs and shoulder meat to sauce. Chop remaining 1 cup olives and stir into sauce with chopped rosemary. Meanwhile, bring a large pot of salted water to a boil.
  • While the sauce is reducing, heat a medium skillet over high heat, add remaining 2 tablespoons oil, and heat until smoking. Add rabbit loins, and cook until brown, 3 to 5 minutes per side. Transfer loins to cutting board, and allow to rest for 1 minute before thinly slicing. Add linguine to boiling water, and cook until tender, 2 to 4 minutes. Drain, and transfer to a serving platter. Top with sauce, and surround with slices of loin. Serve immediately.

ROASTED RABBIT WITH OLIVES AND FETA



Roasted Rabbit With Olives and Feta image

Rabbit is mild and just a little earthy tasting, with silky meat that stays moist if you take care not to overcook it. Here it's quickly roasted with olives, lemon and feta cheese, which melts into a creamy pan sauce to spoon on top. Try to find French feta, which is softer and mellower than its assertive Greek and Bulgarian cousins. While the recipe calls for white wine, you can also make this dish with a light-bodied red. Serve it with crusty bread for scooping up the good, savory sauce.And if you must, yes, you can substitute chicken for the rabbit. Just increase the roasting time, before you add the feta, by 10 minutes.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 12

1 3-pound rabbit, cut into 8 pieces (your butcher can do this)
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh oregano
6 garlic cloves, crushed and peeled
2 teaspoons kosher salt, more to taste
1/2 teaspoon black pepper
1/2 cup white wine, not too dry, such as riesling
1 tablespoon extra-virgin olive oil
5 thin slices lemon, seeded
1/4 cup pitted kalamata olives, halved
4 tablespoons unsalted butter, cut into pieces
4 ounces feta cheese, preferably French, crumbled

Steps:

  • Place rabbit pieces in a large bowl and toss with rosemary, oregano, garlic, salt and pepper. Cover loosely with plastic wrap and let stand at room temperature for 1 hour.
  • Heat oven to 400 degrees. In a small saucepan over medium heat, simmer wine until reduced by half.
  • Heat oil in a large skillet over medium-high heat. Add rabbit pieces and garlic in a single layer and cook until meat is golden brown, 3 to 4 minutes a side. (If the garlic gets too dark before the rabbit is finished browning, put the garlic on top of the rabbit to keep it from cooking more.)
  • Put lemon slices, olives and half the butter into the pan. Pour in reduced wine. Cover and transfer to oven for 5 minutes. Uncover and scatter feta over top. Continue cooking until rabbit is just cooked through, 5 to 10 minutes more. Stir in remaining butter and more salt if needed, and serve.

Nutrition Facts : @context http, Calories 732, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 41 grams, Fiber 3 grams, Protein 74 grams, SaturatedFat 18 grams, Sodium 1166 milligrams, Sugar 3 grams, TransFat 0 grams

ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS



Italian-Style Braised Rabbit With Rosemary and Mushrooms image

Provided by David Tanis

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

1 whole rabbit (2 1/2 to 3 pounds)
Olive oil
Salt and pepper
Flour, for dusting
2 cups onions, finely diced
2 cups leeks, finely diced
6 garlic cloves, minced
2 tablespoons rosemary, roughly chopped
1 tablespoon crumbled dry porcini mushrooms, soaked in warm water to soften, drained and finely chopped
8 ounces cremini or portobello mushrooms, thickly sliced
Pinch of red pepper flakes
1 cup chopped canned tomatoes, or home-preserved, if possible
1/2 cup dry white wine
1 cup unsalted chicken broth

Steps:

  • Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
  • Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
  • Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
  • Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
  • Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 68 grams, SaturatedFat 7 grams, Sodium 1532 milligrams, Sugar 9 grams, TransFat 0 grams

BRAISED RABBIT



Braised Rabbit image

My husband and I do a lot of hunting, and we eat more wild game than domestic meat. I like to create my own rabbit recipes and this one makes such tender meat with a tangy, light sauce. I like to serve it with baked potatoes and steamed broccoli. -Dawn Bryant, North Platte, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

1 dressed rabbit (2-1/2 pounds), cut into serving-size pieces
1/4 cup olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, minced
2 cups chicken broth
1-1/2 teaspoons dried thyme
1/4 teaspoon pepper
1 bay leaf
1/4 cup all-purpose flour
1/4 cup lemon juice
5 tablespoons cold water

Steps:

  • In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf. , Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°., Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.

Nutrition Facts :

Tips:

  • Choose a young rabbit: Younger rabbits are more tender and have a milder flavor than older rabbits.
  • Brown the rabbit well: Browning the rabbit before braising it helps to develop flavor and color.
  • Use a variety of vegetables: The vegetables in this recipe add flavor and nutrition to the dish.
  • Use a good quality wine: The wine you use in this recipe should be one that you would enjoy drinking on its own.
  • Cook the rabbit until it is fall-off-the-bone tender: The rabbit should be cooked until it is very tender, but not so long that it becomes dry.

Conclusion:

Braised rabbit with cracked olives is a delicious and hearty dish that is perfect for a special occasion. The rabbit is braised in a flavorful sauce made with white wine, chicken broth, and vegetables. The cracked olives add a salty and briny flavor to the dish. This recipe is sure to impress your guests!

Related Topics