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🍽️ Braise Rabbit with Olives and Rosemary

882 kcal · 30 min · 4 servings

Ingredients

• 1 rabbit (approx. 1.2 kg)
• salt
• pepper (from the mill)
• 4 tbsp olive oil
• 200 g pearl onions
• 4 garlic cloves
• 0.5 celery stalks
• 200 ml dry white wine
• 250 g peeled tomatoes (with juice, in pieces)
• 0.5 bunch rosemary
• 0.25 l poultry broth
• 100 g black olives
• 100 g green olives

Instructions

1. 1. Cut the rabbit into 8 to 10 pieces.
2. 2. Rinse the meat pieces under running water.
3. 3. Pat the rabbit dry with kitchen paper.
4. 4. Season the pieces generously with salt and pepper.
5. 5. Heat the olive oil in a large casserole dish.
6. 6. Fry the rabbit pieces in batches until well browned.
7. 7. Peel the onions and cut them in half.
8. 8. Peel the garlic and chop it coarsely.
9. 9. Clean the celery stalks and wash them.
10. 10. Drain the celery.
11. 11. Cut the celery into small pieces or slices.
12. 12. Add the garlic, onions, and celery to the rabbit.
13. 13. Sauté the vegetables briefly.
14. 14. Deglaze the pan with white wine.
15. 15. Add the tomatoes and the rosemary.
16. 16. Cover the casserole dish.
17. 17. Braise the rabbit for 30 minutes.
18. 18. Add a little broth from time to time.
19. 19. Add the olives to the dish.
20. 20. Continue braising the rabbit for another 30 minutes.
21. 21. Season the dish to taste with salt and pepper.

Nutrition per serving

• kcal: 882
• Protein: 85 g · Fett/Fat: 49 g · Carbs: 15 g