Rabbit Stew with Olives and Rosemary Recipe

Name: Rabbit Stew with Olives and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons extra-virgin olive oil; Two 3-pound rabbits, each cut into 10 pieces (see Note); Salt and freshly ground pepper; 1 cup dry red wine; 1 onion, finely chopped; 1 carrot, finely chopped; 2 celery ribs, finely chopped; 2 tablespoons tomato paste; 4 rosemary sprigs, tied into 2 bundles with kitchen string; 4 cups chicken stock or low-sodium broth; 1/2 pound Nicoise olives (1 1/2 cups)

Servings: persons

1/4 cup plus 2 tablespoons extra-virgin olive oil
Two 3-pound rabbits, each cut into 10 pieces (see Note)
Salt and freshly ground pepper
1 cup dry red wine
1 onion, finely chopped
1 carrot, finely chopped
2 celery ribs, finely chopped
2 tablespoons tomato paste
4 rosemary sprigs, tied into 2 bundles with kitchen string
4 cups chicken stock or low-sodium broth
1/2 pound Nicoise olives (1 1/2 cups)

1
In a large, deep skillet, heat 2 tablespoons of the olive oil.
2
Season the rabbit with salt and pepper.
3
Working in 2 batches, brown the rabbit over moderately high heat, turning occasionally, until crusty all over, about 10 minutes; lower the heat to moderate for the second batch.
4
Transfer the rabbit to a large plate.
5
Add the wine to the skillet and cook over moderately high heat, scraping up any browned bits on the bottom of the pan.
6
Pour the wine into a cup; wipe out the skillet.
7
Add the remaining 1/4 cup of olive oil to the skillet.
8
Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
9
Add the tomato paste and rosemary bundles and cook, stirring, until the tomato paste begins to brown, about 5 minutes.
10
Add the rabbit and any accumulated juices along with the reserved wine to the skillet and cook, stirring occasionally, until sizzling, about 3 minutes.
11
Add 2 cups of the stock, season with salt and pepper and bring to a boil.
12
Cover partially and cook over low heat for 30 minutes.
13
Add the olives and the remaining 2 cups of stock and cook until the sauce is slightly reduced and the rabbit is tender, about 20 minutes longer.
14
Discard the rosemary bundles.
15
Serve the rabbit in shallow bowls.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons extra-virgin olive oil, Two 3-pound rabbits, each cut into 10 pieces (see Note), Salt and freshly ground pepper, 1 cup dry red wine, and more.

Yes, Rabbit Stew with Olives and Rosemary falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rabbit Stew with Olives and Rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions