Provencal Rabbit Stew with Olives and Capers

Provencal Rabbit Stew with Olives and Capers

bunny1 large rabbit (2-3 lb.)

2-3 T. olive oil

1/2 C. plain flour

1/2 C. smooth Dijon mustard + 2 T. extra

2 C. coarsely chopped onion

1/2 C. coarsely chopped carrot

1 C. white wine (whatever you plan to drink with the meal)

1 large sprig thyme

1 medium sprig rosemary

1 bay leaf

11/2 tsp. tomato paste

5 finely chopped garlic cloves

3-4 C. chicken stock

1 16-0z can of whole, peeled tomatoes (tomatoes only, no juice)

3/4lb brine-cured green olives (without pimentos)

1 can black olives, drained

3/4 C. capers (large, not nonpareils)

1/4 C. finely chopped/chiffonaded parsley


Preheat oven to 375F Cut rabbits into 6 pieces: hind legs (2), forelegs (2) and center-loin/spine (cut in half) or have your butcher do this for you. Brush the rabbit pieces with mustard and then dredge them lightly in flour, shaking off excess. Put a large, high-sided ovenproof pot (we used our big enameled cast-iron Le Creuset) over medium heat and add olive oil. Add rabbit and brown on both sides – 2-3 mins per side or until golden brown. Remove and set aside. Add the onions and carrots to the pot and cook over a slightly higher heat until onions have some color. Sprinkle in the leftover flour, if any remains, and stir well into onion. (Additional oil may be necessary here if pan is dry.) Deglaze pot with white wine over high heat and mix well to get all the crusty bits off. Add the thyme, rosemary and bay, extra two T. of mustard and tomato paste and garlic. Mix well. Return rabbit to pot. Add plum tomatoes, olives and capers and add enough chicken stock to cover meat and vegetables by about an inch. Bring to a boil. Cover and braise in oven for 11/2 hours or until meat has begun to pull away from bones. Return pan to stove top and reduce sauce by about half. You may also thicken sauce with flour, if desired. Check seasoning and sprinkle with the parsley. Serve. Bowls are best, we found. Enjoy!


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