Description
Tender rabbit braised in white wine with rosemary, garlic, and briny Taggiasca olives. This rustic Italian stew delivers rich, aromatic flavors with fall-off-the-bone meat. Simple ingredients, slow-cooked to perfection. Serve with polenta or crusty bread.
Ingredients
-
2 lbs (1 kg) rabbit, cut into pieces
-
½ cup (100g) black or Taggiasca olives
-
1 cup (250ml) dry white wine (e.g., Pinot Grigio)
-
1 onion, chopped
-
2 cloves garlic, minced
-
1 sprig fresh rosemary
-
3 tbsp (45ml) olive oil
-
Salt & pepper to taste
Instructions
-
Brown rabbit: Season, then sear in olive oil until golden. Set aside.
-
Sauté aromatics: Cook onion and garlic in the same pot.
-
Deglaze: Add wine, scraping up browned bits.
-
Braise: Return rabbit, add rosemary, and simmer covered for 45–60 mins.
-
Finish: Add olives; cook 15–20 mins until tender. Adjust seasoning.
Notes
-
Substitutes: Chicken thighs or duck legs work if rabbit is unavailable.
-
Wine tip: Use a drinkable dry white wine for best flavor.
-
Make ahead: Flavors deepen overnight—ideal for meal prep.
Nutrition
- Calories: ~350
- Sodium: 500mg
- Fat: 18g (Saturated: 4g)
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g