Lapin aux Olives
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.
To Cook the Bunny, drain the marinade and reserve the liquid and the vegetables separately.
Pat the legs dry and season with salt and pepper.
Dredge the legs in ¼ cup of the flour.
Heat the olive oil over high heat in the Dutch oven and, once the oil is hot, add the butter.
Brown the legs on both sides until they are dark, golden brown, about 3 to 4 minutes per side.
Remove the legs from the pot and set aside.
Add the vegetables from the marinade to the pot and cook over high heat until they are browned and caramelized.
Stir in the tomato paste and the remaining tablespoon of flour and mix well with the wooden spoon.
Cook for one minute, then stir in the vinegar and the reserved marinade liquid.
Cook over high heat until the liquid is thick enough to coat the back of a spoon.
Stir in the chicken stock and bring to a boil.
Add the rabbit legs and reduce to a simmer.
Cook over low heat for 1 hour, or until the meat is very tender.
Remove the legs and set aside.
To finish & serve - Strain the cooking liquid and return it to the pot.
Return the legs to the pot and bring the liquid to a boil.
Stir in the olives and the chopped herbs, season with salt and pepper and serve on a platter.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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