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You are here: Home / Recipes / Entrées / PAN ROASTED RABBIT with rosemary, shallots and green olives

PAN ROASTED RABBIT with rosemary, shallots and green olives

03/25/2016 by Filippo Trapella Leave a Comment

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!

PAN ROASTED RABBIT with rosemary, shallots and green olives

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pan-roasted-rabbit

  • 1 (about 3 Lb) rabbit
  • 12 cloves of shallot
  • 24 green olives
  • 6 tbsp extra virgin olive oil
  • 1/2 cup white wine
  • 1 sprig fresh rosemary
  • 1 dash crushed green pepperconrs
  • to taste table salt

PAN ROASTED RABBIT with rosemary, shallots and green olives

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 with rosemary, shallots and green olives

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 1/2 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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PRINTABLE VERSION

PAN ROASTED RABBIT with rosemary, shallots and green olives
 
Print
Prep time
1 hour
Total time
1 hour
 
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!
Author: Filippo Trapella - philosokitchen.com
Recipe type: Game
Cuisine: Italian
Serves: 4
Ingredients
  • 1 rabbit
  • 12 cloves of shallot
  • 24 green olives
  • 6 tbsp extra virgin olive oil
  • 1/2 cup white wine
  • 1 sprig fresh rosemary
  • 1 dash crushed green pepperconrs
  • to taste table salt
Instructions
  1. 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.
  2. [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.

  3. PAN ROASTED RABBIT with rosemary, shallots and green olives
3.4.3177

 

Filed Under: Entrées, Gluten Free, My Authentic Italian Recipes, Paleo, Recipes, Slow Cooked Tagged With: aster, christmas, cooked, cooking, family, feast, game, italian, italy, olives, poultry, rabbit, recipes, roasted, sear, shallots, slow, stew, traditional

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