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Braised Rabbit/chicken


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This dish can be made with chicken, but I prefer rabbit


1 Rabbit legs removed and body filleted to remove bones (reserve bones to make stock nothing is wasted in this house)

olive oil about 3-4 table spoons

1 Sweet onion diced

3-4 stalks celery diced

4-5 carrots cut in bite sized pieces

6 large cloves of garlic diced

2 cups dry white wine

2 quarts stock ( chicken or rabbit what ever you have)

4 oz jar or capers remove the brine

1 Jar of Castelvetrano Olives or picholine olives remove brine

3-4 table spoons  of dried thyme

1 tea spoon of ground cumin

1/2 teaspoon of ground coriander 

2-3 bay leaves 

1/4 tea spoon fresh ground pepper

salt to taste

in a large pot brown meat in oil then remove and set aside 

saute the celery, onion, and garlic in olive oil gently over med low heat about 10 minutes 

add spices then deglaze with wine return meat add stock and capers and simmer over low heat 2-3 hours until meat is very tender monitor liquid to insure it does not all evaporate 

add carrots and olives cook another 30 minutes by now most of the juice has evaporated and carrots are tender serve  over rice with a glass of the remaining wine 

left overs the following day are even better 


all times and measurements are approximate as I go by taste and not a set recipe



Edited by dragonbait
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