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Anthony’s Easter Bunny

Lapin aux Olives


  • 4 Rabbit Legs

  • 1 small Onion coarsely chopped

  • 1 small carrot coarsely chopped

  • 1 Celery rib, coarsely chopped

  • 4 Cloves Garlic crushed

  • 2 Bay leaves

  • 2 sprigs Thyme

  • 1 sprig Thyme leaf only, finely chopped

  • 112 g pitted picholine olives

  • 2 cups chicken stock

  • 56 ml red wine vinegar

  • 1 tablespoon Tomato Paste

  • 1 tablespoon Butter

  • 1 tablespoon Olive Oil

  • 1 tablespoon Flour for sauce

  • 0.25 cup Flour for dredging

  • Salt

  • Pepper

  • 340 ml white wine

  • 1 teaspoon whole black peppercorn

  • 1 sprig finely chopped Flat-leaf parsley leaves only

  • 1 sprig Flat-leaf parsley

  • 1 sprig Rosemary

  • 1 sprig finely chopped Rosemary


  • 1.

    In the large mixing bowl, combine the rabbit legs, onion, carrot, celery, garlic, bay leaves, whole sprigs of thyme, rosemary and parsley, the peppercorns, and the wine. Let marinate for 2 hours.

  • 2.

    To Cook the Bunny, drain the marinade and reserve the liquid and the vegetables separately.

  • 3.

    Pat the legs dry and season with salt and pepper.

  • 4.

    Dredge the legs in ¼ cup of the flour.

  • 5.

    Heat the olive oil over high heat in the Dutch oven and, once the oil is hot, add the butter.

  • 6.

    Brown the legs on both sides until they are dark, golden brown, about 3 to 4 minutes per side.

  • 7.

    Remove the legs from the pot and set aside.

  • 8.

    Add the vegetables from the marinade to the pot and cook over high heat until they are browned and caramelized.

  • 9.

    Stir in the tomato paste and the remaining tablespoon of flour and mix well with the wooden spoon.

  • 10.

    Cook for one minute, then stir in the vinegar and the reserved marinade liquid.

  • 11.

    Cook over high heat until the liquid is thick enough to coat the back of a spoon.

  • 12.

    Stir in the chicken stock and bring to a boil.

  • 13.

    Add the rabbit legs and reduce to a simmer.

  • 14.

    Cook over low heat for 1 hour, or until the meat is very tender.

  • 15.

    Remove the legs and set aside.

  • 16.

    To finish & serve - Strain the cooking liquid and return it to the pot.

  • 17.

    Return the legs to the pot and bring the liquid to a boil.

  • 18.

    Stir in the olives and the chopped herbs, season with salt and pepper and serve on a platter.

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