Italian Braised Rabbit with Peppers and Olives

Ingredients

• 1 whole rabbit, cut into pieces (about 2.5 lbs / 1.1 kg) 1 whole rabbit, cut into pieces (about 2.5 lbs / 1.1 kg)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 2 yellow bell peppers, sliced 2 yellow bell peppers, sliced
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• 1 cup (240 ml) dry white wine 1 cup (240 ml) dry white wine
• 1 cup (180 g) pitted green olives 1 cup (180 g) pitted green olives
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• 4 sprigs fresh thyme 4 sprigs fresh thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large, heavy-bottomed pot over medium heat.
2. 2.
   Season the rabbit pieces with salt and pepper, then add them to the pot and brown on all sides. Remove the rabbit from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
4. 4.
   Add the sliced bell peppers to the pot and cook until they start to soften.
5. 5.
   Return the rabbit pieces to the pot and pour in the chicken broth and white wine. Add the olives, rosemary, and thyme sprigs.
6. 6.
   Bring the liquid to a simmer, then reduce the heat to low. Cover the pot and let the rabbit braise for about 1.5 to 2 hours, or until the meat is tender and easily falls off the bone.
7. 7.
   Once the rabbit is cooked, remove the herb sprigs and discard. Taste the sauce and adjust the seasoning with salt and pepper if needed.
8. 8.
   Serve the Braised 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 legs for a similar flavor and texture.
• Olives — Use high-quality pitted green olives for the best taste. If you prefer a stronger olive flavor, you can use a combination of green and black olives.

Tips & Tricks

• For an extra depth of flavor, marinate the rabbit pieces in white wine and herbs for a few hours before cooking.
• If you prefer a spicier dish, add a pinch of red pepper flakes or a sliced chili pepper to the pot.
• Serve the dish with a side of creamy polenta or roasted potatoes to soak up the delicious sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• If you're short on time, you can use a pressure cooker to braise the rabbit. Follow the manufacturer's instructions for cooking times.

Serving advice

Serve the Braised Rabbit with Peppers and Olives as a main course, accompanied by a side of crusty bread or polenta. Garnish with fresh herbs such as parsley or basil for an added touch of freshness.

Presentation advice

Arrange the tender rabbit pieces on a serving platter, surrounded by the colorful peppers and olives. Drizzle some of the flavorful sauce over the top and garnish with fresh herbs. The vibrant colors and enticing aroma will make this dish a feast for the eyes as well as the taste buds.