Rabbit Stew With Tomatoes And Green Olives Recipes

RABBIT STEW

Steps:

• Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.

RABBIT STEW WITH TOMATOES AND GREEN OLIVES

Steps:

• Pat the rabbit pieces dry with paper towels and season to taste with salt and pepper. Heat oil in large heavy casserole and saute the pieces, a few at a time, until lightly browned on all sides. Remove them to a bowl or large platter with a slotted spoon.
• Add the garlic, carrots, onions and rosemary and saute until the onions are soft.
• Return the rabbit pieces to the casserole. Add wine and bring it to a boil, scraping up the cooking juice. Add chicken stock, tomatoes and olives and stir well. Cover and simmer gently, stirring occasionally, for about an hour, or until the rabbit is tender. If more liquid is needed, add a little chicken stock or water during cooking. Correct seasoning and serve.