Coniglio alle Olive e Rosmarino (Braised Rabbit with Olives and Rosemary)
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Ingredients
- 1000 g rabbit, cut into joints
- 1 onion, finely chopped
- 3 garlic cloves
- 100 g pitted green olives
- 2 fresh rosemary
- 150 ml white wine
- 200 g chopped tomatoes
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 476 kcal
- Protein
- 53.9 g
- Carbohydrate
- 5.7 g
- of which sugars
- 4 g
- Fat
- 23.3 g
- of which saturates
- 6 g
- Fibre
- 2.1 g
- Salt
- 1.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large casserole and brown the rabbit joints all over for 10 minutes, then lift out.
- 2
Add the onion to the pan and cook for 6 minutes until soft, then stir in the garlic and rosemary for 1 minute.
- 3
Pour in the white wine and let it bubble for 2 minutes, then add the chopped tomatoes and olives.
- 4
Return the rabbit to the pan, cover and simmer gently for 40-45 minutes until tender and cooked through with no pink remaining.
- 5
Season with black pepper and serve with crusty bread or mashed potato.
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