Braised Rabbit with Olives

Braised Rabbit with Olives
Photo by Brian Leatart

Ingredients

  • 3 fresh thyme sprigs
  • 1 2 1/2-pound rabbit
  • ¼ cup apple cider vinegar
  • Fresh Italian parsley sprigs
  • 3 bell peppers
  • ¼ cup water
  • 1 ¼ cups pitted brine-cured Sicilian green olives
  • + 7 more ingredients
    • 2 celery stalks
    • 1/3 cup capers
    • 2 large tomatoes
    • 1 pound white-skinned potatoes
    • 6 tablespoons extra-virgin olive oil
    • 3 large garlic cloves
    • 1 large red onion

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 p...

View full recipe at Epicurious

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