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RABBIT WITH OLIVES
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 (optional)
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 (or 2 tbsp balsamic for a milder taste)
1/4 cup (or more) water
Fresh Italian parsley sprigs
Rinse rabbit and pat dry, sprinkle with salt and pepper to taste. Heat 4 tablespoons oil in a large pot over medium-high heat, add rabbit (in batches if needed) and brown on all sides, turning often, (about 8 minutes). Transfer rabbit to bowl, reduce heat to medium, add 2 tbsp oil to pot, add onion and sauté 5 minutes. Mix in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic, and thyme and cook 5 minutes. Mix in vinegar, 1/4 cup water and 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 (stir occasionally and add more water as needed). Spoon vegetables into large dish. Top with rabbit. Garnish with parsley and serve warm. Makes 4 servings
Gala´s Note: Change this dish to a black olive rabbit, leave out the vegetables, but add garlic and sage. Rinse, pit and chop kalamatas or other spicy black olives. |
