in Italy

Rabbit legs with white wine and olives

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Ingredients for 4 servings:

  • 4 rabbit legs
  • olive oil
  • 1 tbsp butter, heaped
  • 2 garlic cloves
  • 150 ml dry white wine
  • 1 tbsp tomato paste
  • 8 tbsp black olives
  • 225 ml vegetable stock
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Heat the oil and butter in a casserole dish, peel and halve the garlic. Brown the rabbit legs and garlic in the fat on all sides over medium heat. Then increase the heat, add the wine, and reduce. Return the heat to medium heat, add the tomato paste and hot vegetable stock, cover the pot, and braise the rabbit legs for 15 minutes. After 15 minutes, add the olives to the pot and braise, covered, for another 25 minutes. Season with salt and pepper. When arranging, pour the sauce over the meat and add the olives. Celery puree or garlic mashed potatoes go well with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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