Monday, February 13, 2012

Rabbit with Olives

This is a recipe adapted from one of my brother's.
We had it with some nice red wine on a cold Montreal evening in February.

1 rabbit cut into medium sized pieces (boned if you have the patience)
1 glug of olive oil
1 onion finely chopped
3 or 4 cloves of garlic chopped
about 15 assorted olives sliced
1 cup of carrots sliced into rounds
1 cup mushrooms
2 bay leaves
salt  &  pepper
1 cup red wine (you can substitute white wine)
1 cup chicken stock

Heat olive oil in a large skillet
Add  onions and olives and cook until the onion is translucent
Add the rabbit, the garlic and the spices
When the rabbit has browned pour in the wine and the stock, you can use a bit more than the recipe calls for depending on the size of the rabbit
Add the carrots and mushrooms
Bring it to a boil then, after about 5 minutes reduce the heat to a simmer,
Simmer it all for 50 minutes or so. A bit longer if you like. Until the meat is very temder
Near the end use a small bit of flour and water to thicken
serve over rice or pasta

*I found that the rabbits in Western Canada tend to be a bit largee that those I saw in Montreal's Atwater Market or in the Byward Market in Ottawa so be flexible.

* A large rabbit will serve six

* if you don't have rabbit, you can substitute chicken

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