I know that rabbit is probably an unusual meat in many households around the world, but it is quite common in Italy. It is very lean and it tastes a bit like chicken. I have always liked it, even as a child. Actually I used to like it a lot more than chicken. Since moving to Australia I have not cooked it often as it is not very easy to find and when I do find it, it is frozen, but it is still worth it. If you can find rabbit where you live, do give it a try. It is really very tasty. If not, this is also a great way to cook chicken. Today’s recipe is my husband’s favourite and I have to say I quite like it too. I think the Cognac, lemon juice and herbs go perfectly well with the black olive tapenade, giving the final dish a slightly tangy-sweetish and deep flavour. This dish is a winner and it is great served with some simple mash potatoes. Buon appetito!
Ingredients (for 4 people):
500 gms – 1.1 lbs. rabbit, cleaned and cut in pieces
40 gms – 3 tbsp butter
100 ml – 3.4 oz. white wine
50 ml – 1.7 oz. Cognac
Juice of ½ a lemon
4 sage leaves
2 tsp rosemary
1 tsp thyme
½ cup beef stock
2 ½ tbsp black olive tapenade
Salt & Pepper to taste
Put some water in a pot and bring it to a boil. Put the fire off and add the rabbit pieces to it. Keep it in the water for 30 minutes, then drain it and pat the pieces dry. This will remove any gamey/strong taste from it.
Put the butter in a pot, add 2 sage leaves and 1 tsp of rosemary to it. Put it on the fire and let the butter melt. Add the dried rabbit pieces and the lemon juice and sauté for a couple of minutes. Now add the beef stock, white wine and Cognac, put the fire to low and let it cook until the rabbit is cooked through.
In the meantime, mince the remaining sage and rosemary with the thyme. When the rabbit is ready, add the minced herbs and the black olive tapenade to it. Adjust with salt and pepper and stir well.
Serve warm with some mash potatoes on the side.
Rabbit with Black Olive Tapenade
Ingredients
- 500 gms – 1.1 lbs. rabbit cleaned and cut in pieces
- 40 gms – 3 tbsp butter
- 100 ml – 3.4 oz. white wine
- 50 ml – 1.7 oz. Cognac
- Juice of ½ a lemon
- 4 sage leaves
- 2 tsp rosemary
- 1 tsp thyme
- ½ cup beef stock
- 2 ½ tbsp black olive tapenade
- Salt & Pepper to taste
Instructions
-
Put some water in a pot and bring it to a boil. Put the fire off and add the rabbit pieces to it. Keep it in the water for 30 minutes, then drain it and pat the pieces dry. This will remove any gamey/strong taste from it.
-
Put the butter in a pot, add 2 sage leaves and 1 tsp of rosemary to it. Put it on the fire and let the butter melt. Add the dried rabbit pieces and the lemon juice and sauté for a couple of minutes. Now add the beef stock, white wine and Cognac, put the fire to low and let it cook until the rabbit is cooked through.
-
In the meantime, mince the remaining sage and rosemary with the thyme. When the rabbit is ready, add the minced herbs and the black olive tapenade to it. Adjust with salt and pepper and stir well.
-
Serve warm with some mash potatoes on the side.
We eat a lot of rabbit and this looks like a delicious variation. I am definitely going to try it. I usually never poach the rabbit beforehand. Is it a necessary step (for texture I mean?) or does it just get rid of the gaminess (which is not a problem for us)?
Poaching is not necessary if you do not normally do it. 🙂 I LOVE rabbit too! I wish I could have it more often!
Have loved rabbit since my childhood days in Europe: still do tho’ it IS hard to get! This is a wonderful recipe I have just bookmarked because of the richness of flavours. I really want to taste the tapenade against the depth of ‘wabbit’ flavour with its usual amber colour additions 🙂 !
I cannot believe you find sacla over there! Anyway that rabbit looks delicious!