Seared Rabbit with Olives and Rosemary

Name: Seared Rabbit with Olives and Rosemary
Total time: 1 h 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 Rabbit (1.2 kg); salt; freshly ground peppers; 4 Tbsps olive oil; 200 grams Pearl onion; 4 garlic cloves; 0.5 Celery; 200 milliliters dry white wine; 250 grams peeled tomatoes cut into pieces (with juice); 0.5 bunch rosemary; 0.25 l Chicken broth; 100 grams black Olives; 100 grams green Olives

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

1 hr 20 min.

Preparation

Ingredients

for

servings

Ingredients: 1 Rabbit (1.2 kg); salt; freshly ground peppers; 4 Tbsps olive oil; 200 grams Pearl onion; 4 garlic cloves; ½ Celery; 200 milliliters dry white wine; 250 grams peeled tomatoes cut into pieces (with juice); ½ bunch rosemary; ¼ l Chicken broth; 100 grams black Olives; 100 grams green Olives

How healthy are the main ingredients?

tomato Olive olive oil rosemary salt garlic clove

print shopping list

Preparation steps

Cut the rabbit into 8-10 pieces, rinse, pat dry and season with salt and pepper. Heat the olive oil in a large roasting pan and sear the rabbit on all sides.

Peel the onions and cut in half. Peel the garlic and coarsely chop. Trim the celery, rinse, drain and cut into small pieces or slices.

Add the garlic, onion and celery to the rabbit and let cook for a few minutes. Deglaze with white wine, add the tomatoes and rosemary, cover and simmer for 30 minutes, gradually adding additional broth. Add the olives and cook the rabbit for another 30 minutes. Season with salt and pepper and serve.