Rabbit ragout with olives & herbs de Provence
A classic southern French ragout of tender rabbit, braised with olives, tomatoes, garlic and Provençal herbs. Aromatic, light and Mediterranean - a dish that tastes of the sun and harmonizes perfectly with a Côtes du Rhône Villages AOC. The fine balance of fruit, herbs and spice makes this recipe a real treat for lovers of French cuisine.
Cooking utensils
- 1 Roaster
- 1 Pan
- 1 Pot
- 1 Cutting board & knife
- 1 Cooking spoon
Ingredients
For the ragout:
- 600 g Rabbit cut into pieces
- 1 Onion
- 2 Garlic cloves
- 1 Carrot
- 100 g Black olives pitted
- 2 Tomatoes
- 100 ml White wine
- 200 ml Chicken stock
- 1 tablespoon tomato paste
- 2 Sprigs of rosemary
- 2 Sprigs of thyme
- 1 Bay leaf
- 3 1 tbsp olive oil
- Salt Pepper
Preparation
Preparation:
- Season the rabbit pieces with salt and pepper and fry all over in olive oil. Remove from the pan.
- Finely chop the onion, carrot and garlic and sauté in the roasting juices.
Stew:
- Add the tomato purée, roast briefly and deglaze with white wine.
- Pour in the stock, add the tomatoes, herbs and bay leaf.
- Put the rabbit back in and braise gently for 75 minutes.
Finish:
- Add the olives and simmer for another 10 minutes.
- Season to taste with salt, pepper and fresh rosemary.
Dressing:
- Arrange the ragout on plates and garnish with herbs.
Recommended sides:
- Rosemary potatoes
- Ratatouille
- White bread or baguette
Nutritional values per portion
Calories: 720kcalCarbohydrates: 25gProtein: 60gFat: 40g
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