Equipment
Ingredients
Rabbit & Searing
- 1200 g whole rabbit, cut into 8 bone-in portions
- 30 ml extra virgin olive oil, divided use
- kosher salt
- black pepper, freshly ground
Aromatics & Base
- 100 g thick-cut bacon, cut into lardons
- 1 yellow onion, diced
- 2 carrot, peeled and sliced into thick rounds
- 4 garlic, minced
- 2 fresh rosemary, whole sprigs
- 1 bay leaf, dried
Liquids & Finish
- 200 ml dry white wine
- 400 g canned plum tomatoes, hand-crushed with juices
- 250 ml chicken stock, low-sodium
- 100 g green olives, pitted
Nutrition (per serving)
Method
Thoroughly pat the rabbit pieces dry with paper towels to ensure a good sear. Season all sides generously with kosher salt and freshly ground black pepper.
Heat half the olive oil in a Dutch oven over medium-high heat. Working in batches if necessary, sear the rabbit pieces until deeply golden brown on all sides, about 8 minutes total per batch. Use tongs to transfer the seared rabbit to a plate.
Lower the heat to medium. If using bacon, add the lardons and the remaining olive oil to the pot. Cook until the bacon renders its fat and begins to crisp, about 4 minutes. Add the diced onion and sliced carrots, sautéing until the onions soften and turn translucent, about 6 minutes.
Stir the minced garlic and whole rosemary sprigs into the vegetable mixture. Sauté briefly until highly fragrant, about 1 minute, being careful not to let the garlic brown.
Pour the dry white wine into the pot to deglaze. Use a wooden spoon to scrape up the caramelized fond from the bottom of the Dutch oven. Allow the wine to simmer and reduce by half, about 3 minutes.
Add the hand-crushed plum tomatoes along with their juices, chicken stock, and bay leaf. Stir well to combine the sauce base and bring to a gentle simmer.
Return the seared rabbit pieces and any accumulated resting juices to the pot. Submerge the meat as much as possible in the liquid. Cover tightly with the lid, reduce heat to low, and braise gently. Cook until the meat is fork-tender and reaches a safe internal temperature of 74C/165F, about 60 minutes.
Remove the lid and stir in the pitted green olives. Simmer uncovered for 10 final minutes. This allows the olives to warm through and the sauce to thicken slightly. Taste the sauce and adjust salt and pepper if necessary.
Remove and discard the bay leaf and bare rosemary stems. Serve the stew hot, ladling the rich tomato, olive, and wine sauce generously over the rabbit portions.
Chef's Notes
- Rabbit is incredibly lean, meaning it relies heavily on the low-and-slow braising method and surrounding fat to stay moist. Do not rush the cooking time or let the braise reach a rolling boil, which seizes the muscle fibers.
- Green olives are added strictly during the last ten minutes of cooking. If simmered for the full hour, they will release bitter tannins and lose their vibrant texture and color.
- The Maillard reaction from deeply searing the rabbit before braising is crucial to building foundational flavor in the stew. Pat the rabbit extremely dry; moisture is the enemy of a good sear.
- Consider serving this stew alongside a simple starch like fresh crusty baguette, creamy polenta, or egg noodles to absorb the remarkable Provencal sauce.
Storage
Refrigerator: 96 hours — Store in an airtight container. The flavors deepen overnight, making this excellent for leftovers.
Freezer: 3 months — Freeze meat and sauce together in airtight containers. Thaw overnight in the refrigerator.
Reheating: Reheat gently in a covered saucepan over medium-low heat until thoroughly warmed through.
