Tuesday, August 25, 2009

Braised Rabbit with Olives - Adaped from Epicurious

We got the rabbit at the West Side Market.  If it isn't accessable where you are, you could use chicken or pork both of which resemble rabbit in flavor although not the same.  We used 1/2 the rabbit for two of us.  Start by browing the meat in 3T olive oil in an oven proof dish.  Remove the rabbit and add a large red onion, thinly sliced, a bell pepper, chopped, 2 large tomatoes, chopped, 1C pitted and diced olives (we used kalamata), 2 celery ribs, chopped, 3T drained capers, 2 large cloves garlic, minced, 1/4C cider vinegar and 3 sprigs of fresh time.  When the vegetables have softened, return the meat, cover and cook in a 275 degree oven for 2-3 hrs, until the rabbit is fork tender.  Remove the rabbit and veggies to a warming plate and reduce the sauce to the desired thickness.  We served the sauce over pasta but potatoes would work as well.  Delicious with a chilled Spanish Rose`.


Post a Comment

<< Home