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Recipes

Braised Rabbit with Olives

By Carla CapalboPhotography by Brian Leatart
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Recipe information

  • Yield

    4 Servings

Ingredients

1

2 1/2-pound rabbit, cut into 8 pieces

6

tablespoons extra-virgin olive oil

1

large red onion, thinly sliced

1

pound white-skinned potatoes, peeled, cut into 1-inch cubes

3

bell peppers, sliced

2

large tomatoes, chopped

1

1/4 cups sliced pitted brine-cured Sicilian green olives

2

celery stalks, thinly sliced

1

/3 cup drained capers

3

large garlic cloves, chopped

3

fresh thyme sprigs

1

/4 cup apple cider vinegar

1

/4 cup (or more) water

Fresh Italian parsley sprigs

Need to make a substitution?

Preparation

  1. Step 1

    Rinse rabbit and pat dry; sprinkle with salt and pepper. Heat 4 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add rabbit to pot and brown, turning often, about 8 minutes per batch. Transfer rabbit to bowl. Reduce heat to medium. Add remaining 2 tablespoons oil to pot. Add onion; sauté 5 minutes. Mix in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic, and thyme; cook 5 minutes. Mix in vinegar and 1/4 cup water. Add rabbit. Cover, reduce heat to medium-low and simmer 10 minutes. Spoon some of vegetable mixture over rabbit. Cover and simmer until rabbit is tender, stirring occasionally and adding more water by 1/4 cupfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Spoon vegetables into large dish. Top with rabbit. Garnish with parsley and serve warm.

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