Braised Rabbit with Olives
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 2-1/2 pound rabbit, cut into 8 pices 6 tablespoons extra-virgin olive oil 1 large red onion, thinly sliced
1 pound white-skinned potatoes, peeled, cut into 1-inch cubes 3 bell peppers, sliced 2 large tomatoes, chopped
1-1/4 cups sliced pitted bring-cured sicilian green olives 2 celery stalks, thinly sliced
1/3 cup drained capers 3 large garlic cloves, chopped 3 fresh thyme sprigs
1/4 cup apple cider vinegar 1/4 cup (or more) water fresh Italian parsley sprigs



1 Rinse rabbit and pat dry; sprinkle with salt and pepper. Heat 4 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add rabbit to pot and brown, turning often, about 8 minutes per batch. Transfer rabbit to bowl. Reduce heat to medium. Add remaining 2 tablespoons oil to pot. Add onion; Add onion; saute 5 minutes. Mix in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic and thyme; cook 5 minutes. Mix in vinegar and 1/4 cup water. Add rabbit. Cover, reduce heat to medium-low and simmer 10 minutes. Spoon some of the vegetable mixture over rabbit. Cover and simmer until rabbit is tender, stirring occasionally and adding more water by 1/4 cupfuls if mixture is dry, about 30 minutes. Season with salt and pepper. Spoon vegetables into large dish. Top with rabbit. Garnish with parsley and serve warm.

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