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Needham, MA & Brockton, MA

Rabbit with Black Olives and Herbs
Serves 4

1 Rabbit fryer, quartered or 4 legs)

1/4 c. chopped fresh herbs (rosemary, thyme, sage, oregano, savory)

1 Spanish onion, coarsely chopped


1/2 c. Demi-Glace

6 garlic cloves, crushed


1/4 c. Duck Fat

1 carrot, peeled & chopped


1 c. all purpose flour

1 stalk celery, roughly chopped


Sea salt & cracked black pepper to taste

1/2 c. black olives, pitted & chopped


1. Preheat oven to 325 degrees F.
2. Over high heat, heat a heavy bottomed skillet.
3. Lightly dust rabbit pieces with flour. Shake of any excess.
4. Season with salt & pepper.
5. In the heated skillet, sear the meat in the duck fat until golden brown on all sides.
6. Remove meat & reserve.
7. In the same skillet, saute the onion, garlic, carrot & celery until lightly colored.
8. Add demi-glace, olives, herbs & rabbit to the vegetables.
9. Bring to a slight boil, cover & place in oven. Cook for 40 minutes.
10. Adjust the salt & pepper to taste.
11. Serve rabbit with its sauce & vegetables over rice, pasta or polenta.

Recipe courtesy of D'Artagnan

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