Mediterranean rabbit recipe
Mediterranean-style rabbit recipe, I’m lucky to be able to find rabbits raised in the countryside by a little grandpa from my village. A special flavor with this rabbit, generous, slightly firm thighs, ideal for a Mediterranean rabbit. I love all the flavors that emerge from this dish.
In the old days, a long time ago, my dad raised rabbits and once a week we were allowed to taste them. Curious like all children, we tried to find out how my dad passed the rabbit from the cage to the casserole dish. But I admit he was very careful. Just a little bigger we had the opportunity to see him strip this sweet little beast. I admit that it took me a while to regain pleasure in the tasting. Today I do not hide from you that as a big meaty man I no longer have these memories. But it still remains in my memory that it was a beautiful time, an era after the war.
Ingredients
- Mediterranean rabbit recipe for 4 people:
- ½ rabbit with the head.
- 250 gr of smoked bacon
- 1 onion
- 250 gr of cherry tomatoes
- 20 cl of white wine
- 5 sun-dried tomato petals
- 10 sprigs of thyme
- 2 bay leaves
- 2 tablespoons of olive oil
- 10 green olives
Instructions
- Cut the rabbit or have it done by your butcher.
- Peel and finely chop the garlic and onion.
- Rinse the cherry tomatoes.
- Slice the green olives.
- Core the black olives, then cut into quarters.
- Heat a cast iron casserole dish with olive oil.
- Sear the pieces of rabbit on all sides so that the rabbit takes a nice color.
- Add the onions and leave to color.
- Add the olives.
- Deglaze with the white wine.
- Place the sprigs of thyme and bay leaf.
- Cook over low heat for 1 hour 30 minutes, closing the casserole dish with the lid.
Preparation time: 10 minutes
Cooking time: 45 minutes
Number of people: 4
4 star rating: 1 review
What wine to drink with: Mediterranean rabbit
My favorite wine for this recipe: Red Collioure Grape Grenache noir, Cinsault, Carignan
Temperature between 16 ° and 17 °
Cut the rabbit
Grab the rabbit
