Rabbit Fricassée with Olives

Ingredients

• Rabbit Legs 1½ kg
• Onion 15 oz
• Olive Oil 0 fl oz
• Celery stalk 1 piece
• Bay leaf 1 piece
• Garlic 10 cloves
• Dry White Wine 10 fl oz
• Water 5 fl oz
• Olives stuffed with lemon 10 oz
• Thyme 2 sprigs
• Demi-Glace Sauce 0 oz
• Ground Black Pepper to taste
• White Pepper (whole) to taste
• Salt to taste
• Parsley 2 pieces

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Trim the excess connective tissue from the rabbit meat.

Step 3

Slice the onion into thin quarter rings.

Step 4

Heat a skillet with olive oil and sauté the onion until it turns caramel-golden.

Step 5

Add 30 ml of white wine, stir, and remove from heat.

Step 6

In a large, heavy-bottomed pot, heat the remaining olive oil and fry the rabbit legs in batches until golden brown.

Step 7

Once all the legs are browned, return them to the pot and add the onions from the skillet.

Step 8

Roughly chop the garlic and add it to the rabbit.

Step 9

Gather a bouquet garni of celery, bay leaves, thyme, and parsley stems, tying them all together with kitchen twine.

Step 10

Add the bouquet garni and olives to the rabbit.

Step 11

Pour in wine, water, and 100 ml of the olive marinade, add a little salt, and season with black and white pepper. Cover with a lid and simmer over medium-low heat for 40 minutes to 1.5 hours, depending on the quality of the meat.

Step 12

Add the demi-glace, stir, and simmer for a few more minutes until the sauce thickens.

Step 13

Serve with your favorite side dish, such as pasta.