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Braised Rabbit with Olives and Preserved Lemon
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“Braised Rabbit with Olives & Preserved Lemon”

Prep Time1 hour
Cook Time1 hour 45 minutes
Total Time2 hours 45 minutes
Servings: 4 servings

Ingredients

For the Marinade:

  • 1 whole rabbit quartered, loins removed and rack chopped into large pieces
  • ½ large onion cut into chunks
  • 1 medium carrot cut into 1” pieces
  • 1 celery stalk cut into 1” pieces
  • 3 cloves garlic crushed
  • Bouquet garni of 1 bay leaf 1 sprig thyme, 1 sprig rosemary, and 1 sprig parsley
  • ½ bottle white wine

For the Braising:

  • 1 tablespoon flour
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 tablespoon tomato paste
  • salt and pepper to taste
  • 2 tablespoons red wine vinegar
  • 2 cups chicken stock
  • Peel of ½ preserved lemon julienned
  • ¼ cup nicoise kalamata or other mixed olives
  • 1 teaspoon parsley chopped
  • 1 teaspoon rosemary chopped
  • 1 teaspoon thyme chopped

Instructions

For the Marinade:

  • Combine all ingredients except the rack of rabbit in a bowl and let sit at room temperature for at least one hour.

For the Braising:

  • Preheat the oven to 400 degrees F.
  • Lightly grease the rabbit rack, place on a sheet tray, and roast for 20 – 25 minutes or until well browned.
  • In a heavy-bottomed skillet over medium heat, add the olive oil and butter.
  • Remove the meat from the marinade, pat dry and sprinkle with salt, pepper and flour.
  • Place the rabbit legs, skin side down, along with the loins in the skillet until well browned. Turn over and brown the other side. Remove from the pan.
  • Add the vegetables from the marinade to the pan, and lightly caramelize in the same fat. Sprinkle with flour, stir and let cook for a few minutes.
  • Add the tomato paste and cook for another few minutes.
  • Deglaze the pan with the vinegar and reserved marinade, scraping up the brown bits on the bottom of the pan, and reduce the liquid until the sauce is thick.
  • Return the legs to the skillet, skin side up, along with the loins and roasted rack.
  • Add the chicken stock and bouquet garni, cover and let simmer for about 1 hour until the legs are tender.
  • Turn off the heat and add the preserved lemon, olives and chopped herbs, stir and let sit for 15 minutes before serving.