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Ingredients Jump to Instructions ↓

  1. 1 Rabbit - (abt 2 1/2 lbs) - cut into 8 pieces Salt - to taste Freshly-ground black pepper - to taste

  2. 6 tablespoons 90ml Extra-virgin olive oil

  3. 1 tablespoon 15ml Red onion - thinly sliced (large)

  4. 1 lb 454g / 16oz White-skinned potatoes - peeled, and Cut into 1" cubes

  5. 3 Bell peppers - sliced

  6. 2 Tomatoes - chopped (large)

  7. 1 1/4 cups 296ml Sliced pitted brine-cured Sicilian green olives

  8. 2 Celery stalks - thinly sliced

  9. 1/3 cup 78ml Drained capers

  10. 3 cups 438g / 15oz Garlic cloves - chopped (large)

  11. 3 Fresh thyme sprigs

  12. 1/4 cup 59ml Apple cider vinegar

  13. 1/4 cup 59ml Water - or more if needed Fresh Italian parsley sprigs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Rinse rabbit and pat dry; sprinkle with salt and pepper. Heat 4 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add rabbit to pot and brown, turning often, about 8 minutes per batch. Transfer rabbit to bowl. Reduce heat to medium. Add remaining 2 tablespoons oil to pot. Add onion; saute 5 minutes. Mix in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic, and thyme; cook 5 minutes. Mix in vinegar and 1/4 cup water. Add rabbit. Cover, reduce heat to medium-low and simmer 10 minutes. Spoon some of vegetable mixture over rabbit. Cover and simmer until rabbit is tender, stirring occasionally and adding more water by 1/4 cupfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Spoon vegetables into large dish. Top with rabbit. Garnish with parsley and serve warm. This recipe yields 4 servings.

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