Pan roasted rabbit is a great Easter recipe. The rabbit is quickly seared until crispy, then braised slowly with white wine, shallots and green olives. This pan roasted rabbit is very good just cooked, but even more delicious re-hated the day after. For this reason this is a perfect dish to prepare in advance!
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- 1 (about 3 Lb) rabbit
- 12 cloves of shallot
- 24 green olives
- 6 tbsp extra virgin olive oil
- ½ cup white wine
- 1 sprig fresh rosemary
- 1 dash crushed green pepperconrs
- to taste table salt
FIRST STEPS
Peel the shallots and divide the cloves. Cut the rabbit into pieces. Pour 4 tbsp of olive oil into a saucepan, and place over high heat.
PAN ROASTED RABBIT
When the oil is very hot but not smoky, pour the shallots and stir fry until golden brown. Remove the shallots and store them into a covered bowl. Now, add 2 tbsp more of olive oil and sear the rabbit a few pieces at time. Roast the meat over high heat until golden brown. When all the pieces are well roasted, pour them all into the pan and baste with ½ cup of white wine cooking a couple of minutes more over maximum heat. Now, set the flame at minimum, add the shallots and rosemary, cover and stew slowly for 30 minutes. Finally, add the olives, crushed green peppercorns and salt as needed, and cook 10 minutes more.
ROASTED POTATOES with butter, garlic and herbs
PRINTABLE VERSION
- 1 rabbit
- 12 cloves of shallot
- 24 green olives
- 6 tbsp extra virgin olive oil
- ½ cup white wine
- 1 sprig fresh rosemary
- 1 dash crushed green pepperconrs
- to taste table salt
- FIRST STEPS
Peel the shallots and divide the cloves. Cut the rabbit into pieces. Pour 4 tbsp of olive oil into a saucepan, and place over high heat. - [b]PAN ROASTED RABBIT[/b
]When the oil is very hot but not smoky, pour the shallots and stir fry until golden brown. Remove the shallots and store them into a covered bowl. Now, add 2 tbsp more of olive oil and sear the rabbit a few pieces at time. Roast the meat over high heat until golden brown. When all the pieces are well roasted, pour them all into the pan and baste with ½ cup of white wine cooking a couple of minutes more over maximum heat. Now, set the flame at minimum, add the shallots and rosemary, cover and stew slowly for 30 minutes. Finally, add the olives, crushed green peppercorns and salt as needed, and cook 10 minutes more. 
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