Rabbit Ragout with Vegetables and Olives

This ragout, where juicy and flavorful rabbit meat, vegetables, and salty olives intertwine, pairs well with numerous side dishes. When you dont feel like cooking, you can simply serve it with a few slices of bread, which will come in handy for diners to wipe their plates clean.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1.2 kg Game meat, wild hare, fresh

  • 40 g Wheat flour, white, multi-purpose

  • 1 teaspoon Salt, table

  • 0.5 teaspoons Spices, pepper, black

  • 1 spoon Spices, thyme, dried

  • pieces Oil, olive

  • 1 piece Onion, raw

  • 3 pods Garlic, fresh

  • 1 piece Bell pepper, red, fresh

  • 1 piece Bell pepper, yellow, fresh

  • 0.5 teaspoons Spices, rosemary, dried

  • 1 piece Spices, bay (leaves)

  • 80 ml Alcohol, Wine, White

  • pieces Tomato, red

  • 16 pieces Olives, black, in brine

  • pieces Parsley, fresh

Steps

  1. Wash the rabbit, dry it with paper towels, and cut it into 6 to 8 pieces. In a bowl, mix flour, salt, pepper, and half a teaspoon of thyme. Coat each piece of meat in the mixture. Peel the onion and garlic, and finely chop them separately. Wash the bell pepper and tomatoes, clean them, and cut them into pieces.

  2. Heat oil in a large pot and brown the pieces of meat. Turn them during cooking to ensure they are evenly browned on all sides. Remove the browned meat from the pot and set it aside on a plate. Add the chopped onion to the pot and caramelize it while stirring. Add the garlic, bell pepper, the remaining thyme, bay leaf, and rosemary, and sauté everything together for another 2 minutes. Pour in the wine and use a spatula to scrape the bottom of the pot to release all the caramelized bits that formed during the browning of the meat and vegetables. Cook until half of the wine has evaporated, then return the meat pieces to the pot and cover them with the tomato pieces. Reduce the heat to low, cover the pot, and simmer until the meat is tender (35 to 40 minutes). Add more liquid (water, broth) if needed.

  3. Cut the olives into rings or pieces as desired. Add them to the pot, increase the heat, and cook the dish uncovered to slightly thicken the sauce. Season with ground pepper to taste, and add salt if necessary.

  4. Rinse the parsley under running water, shake it dry, and chop it. Sprinkle it over the prepared dish, serve on plates, and offer it with your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 98.5 kcal
  • Fat: 2.71 g
    • Saturated Fat: 0.14 g
  • Carbohydrates: 3.76 g
    • Sugars: 0.71 g
  • Protein: 12.32 g
  • Fiber: 0.43 g