Rabbit with green olives

Rabbit with green olives

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1 tablespoon olive oil
125g pickled pork, diced
3 onions, thickly sliced
2 sticks celery, thickly sliced
1 rabbit, jointed
1 tablespoon plain flour
500ml chicken stock, hot
1 bay leaf
1 sprig fresh rosemary
or 1/2 teaspoon dried rosemary
freshly ground black pepper
8 green olives, pitted
1 tablespoon capers, (optional)
salt 

Method

  1. Put oil, pork, onions and celery into a large flameproof casserole and heat gently, stirring occasionally, until fat runs from pork.
  2. Add rabbit and fry gently, turning, for about 10 minutes or until lightly browned on all sides. Sprinkle with flour and stir for 1 minute. Stir in hot stock, bay leaf, rosemary, salt and pepper. Bring to the boil, then cover tightly and simmer for 45–90 minutes or until rabbit is tender.
  3. Add olives and capers, and simmer for a further 10 minutes. Discard bay leaf.
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