Braised Rabbit With Olives

Recipe Ingredients

1		Rabbit - (abt 2 1/2 lbs) - cut into 8 pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
6 tablespoons	90ml	Extra-virgin olive oil
1 tablespoon	15ml	Red onion - thinly sliced (large)
1 lb	454g / 16oz	White-skinned potatoes - peeled, and
		Cut into 1" cubes
3		Bell peppers - sliced
2		Tomatoes - chopped (large)
1 1/4 cups	296ml	Sliced pitted brine-cured
		Sicilian green olives
2		Celery stalks - thinly sliced
1/3 cup	78ml	Drained capers
3 cups	438g / 15oz	Garlic cloves - chopped (large)
3		Fresh thyme sprigs
1/4 cup	59ml	Apple cider vinegar
1/4 cup	59ml	Water - or more if needed
		Fresh Italian parsley sprigs

Recipe Instructions

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; saute 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.

This recipe yields 4 servings.

Source:
Bon Appetit, May 2002

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