here to return from Rabbit Stew Recipe to the Home Page, One medium Rabbit - about 1.25 kilo/2-1/2 lb. Stew until the rabbit is almost tender, about 1 hour. Heat a deep frying pan (or a pot suitable for frying) over medium heat and fry the rabbit chunks (3 minutes on each side). Privacy policy. Fresh  skinless Add Rabbit, wine, herbes de provence, bay Oops! Wipe out the skillet. When all of the meat is browned, add the wine and deglaze the pan, scraping up the fond (browned bits) with a wooden spoon. Try this Tuscan-style rabbit stew with olives from Chef Marco Canora. Our consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. celery leaves), and brown. our healthy  living seal of approval. D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. Add garlic, oregano, basil, paprika, turmeric, tomatoes and wine and stir well. stick fry pan. Working in batches, brown the rabbit pieces, about 3 minutes on each side, then set aside in a bowl. OK - first brown all the rabbit in about 2 tablespoons olive oil in a non stick fry pan. Simmer 1 to 2 minutes, uncovered. Allow the wine to simmer for a minute or two, then pour it over the browned rabbit and reserve. Add the onions to the oil in the cooker and cook and stir till softened. separately (chopped). © Return rabbit … Heat oil in a pressure cooker and fry rabbit pieces till brown on all sides; set rabbit aside in a covered container. Add olives. Add the onion, carrot, and celery. Continue adding broth a little at a time and simmer until the rabbit is fully tender, about 15 minutes more (if the meat pulls easily from the leg bone, the rabbit is done). Remove the rabbit and leave to one side. Add Rabbit, wine, herbes de provence, bay leaves and cinammon. peas, tomatoes and ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Heat oil in a pressure cooker and fry rabbit pieces till brown on all sides; set rabbit aside in a covered container. leaves and cinammon. D'Artagnan All rights reserved, This great Rabbit Stew Recipe Learn more. Place rabbit pieces in serving dish or plates, spoon sauce and olives over and around and sprinkle with chopped basil. Add the rabbit chunks and the olives. Add garlic, oregano, basil, paprika, turmeric, tomatoes and wine and stir well. Adjust the seasoning with salt and pepper, reduce the heat to low, and cook for 5 more minutes to allow the seasoning to penetrate. Heat enough oil to coat the bottom of a large skillet, about 3 tablespoons, over medium-high heat. tablespoons olive oil in a non Sign up and be the first to hear about exclusives, promotions and more! Serve with rice, pasta or crusty bread. Something went wrong. Fry, stirring frequently and adjusting the heat if necessary to prevent burning, until the vegetables soften and color, about 10 minutes. https://www.dartagnan.com/rabbit-stew-with-olives-recipe.html Season the rabbit pieces with salt and pepper. qualifies for Take out the meat on a plate and put the vegetables in the frying pan (zucchini, onion, garlic cloves and the bell pepper). Cooking it on the stovetop, instead of in the oven, keeps the final dish brightly-flavored. Add the tomato, peas and chopped celery leaves. Quick to prepare, this recipe for rabbit with olives, tomatoes, herbs and spices is both healthy and delish. Saute the vegetables for 10 minutes. Our consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. Simmer the rabbit partially covered, turning it in the pan and basting it occasionally, until the pan is almost dry, about 15 minutes. Cook the rabbit, stirring occasionally, until its juices release, about 10 minutes. Release pressure, then open cooker. Brown the rabbit in the butter in a hot pan and transfer to a casserole. Rabbit meat (use organic if you, Click Add the tomato paste and rosemary. Return the rabbit and wine to the pan, lower the heat to medium, and stir to mix. © Copyright Cutting-edge-mediterranean-recipes.com Add more broth, about 1 cup, and continue simmering and basting the rabbit, adding a little broth whenever the pan looks dry (expect to add 1/2 cup about every 15 minutes). Stir in the ground coriander, sumac and tomato paste and cook for a further 2-3 minutes until really fragrant.