IONA-style Rabbit with Peppers and Olives

Ingredients

In this IONA adaptation, we substitute the traditional Italian rabbit recipe with the flavors and ingredients commonly found in the cuisines of the Islands of the North Atlantic. The original dish is transformed by incorporating island spices and using local ingredients such as bell peppers and olives, which are abundant in the Atlantic region. This adaptation infuses the dish with the unique flavors and culinary traditions of the IONA, creating a new and exciting twist on the classic Italian recipe. We alse have the original recipe for Coniglio con peperoni e olive, so you can check it out.

• 1 rabbit, cut into pieces (1.5 kg / 3.3 lbs) 1 rabbit, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons olive oil (30 ml) 2 tablespoons olive oil (30 ml)
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 2 green bell peppers, sliced 2 green bell peppers, sliced
• 1 cup pitted green olives (150 g) 1 cup pitted green olives (150 g)
• 1 cup pitted black olives (150 g) 1 cup pitted black olives (150 g)
• 2 tablespoons tomato paste (30 g) 2 tablespoons tomato paste (30 g)
• 1 cup chicken broth (240 ml) 1 cup chicken broth (240 ml)
• 1 teaspoon paprika (5 g) 1 teaspoon paprika (5 g)
• 1 teaspoon dried thyme (2 g) 1 teaspoon dried thyme (2 g)
• 1 teaspoon dried oregano (2 g) 1 teaspoon dried oregano (2 g)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 52g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Add the rabbit pieces and cook until browned on all sides. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the onions and garlic. Sauté until the onions are translucent.
4. 4.
   Add the bell peppers and cook until they start to soften.
5. 5.
   Stir in the tomato paste, paprika, dried thyme, and dried oregano. Cook for another minute.
6. 6.
   Return the rabbit pieces to the skillet and pour in the chicken broth.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Cover the skillet and simmer for about 1 hour, or until the rabbit is tender and cooked through.
9. 9.
   Add the green and black olives to the skillet and cook for an additional 5 minutes.
10. 10.
    Serve the IONA-style Rabbit with Peppers and Olives hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Rabbit — If rabbit is not readily available, you can substitute it with chicken thighs or pork tenderloin for a similar texture and flavor.
• Bell peppers — Choose peppers that are firm and brightly colored for the best flavor and texture.
• Olives — Opt for high-quality olives, such as Kalamata or Spanish olives, to enhance the overall taste of the dish.

Tips & Tricks

• Marinate the rabbit in the island spices overnight for even more flavor.
• Serve the dish with crusty bread to soak up the delicious sauce.
• For a spicier kick, add a pinch of red pepper flakes to the dish.
• Experiment with different types of olives to find your favorite combination.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

IONA-style Rabbit with Peppers and Olives pairs well with a side of roasted potatoes or steamed rice. Serve it with a fresh green salad to balance the richness of the dish. Don't forget to have some crusty bread on hand to mop up the flavorful sauce.

Presentation advice

Arrange the tender rabbit pieces on a large serving platter, surrounded by the colorful bell peppers and olives. Drizzle some of the cooking sauce over the top for an appetizing presentation. Garnish with fresh herbs, such as parsley or thyme, to add a pop of color.