Braised Rabbit with Olives and Tomatoes

Instructions

1. Step 1

   Preheat the oven to 170°C.

   Cookware: oven

2. Step 2

   Pat the rabbit pieces dry. Season them with 1 tsp (6 gr) salt and 1 gr ground black pepper, then coat lightly with the flour and shake off the excess.

   Ingredients used: 30.0 gr All-Purpose Flour, 1.0 gr Ground Black Pepper, 1.0 piece Rabbit, 6.0 gr Salt

   Cookware: plate

3. Step 3

   Heat 2 tbsp (30 ml) olive oil in the Dutch oven over medium heat. Brown the coated rabbit in batches, turning until golden on both sides, then transfer it to the plate.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven, plate, tongs

4. Step 4

   Add the remaining 1 tbsp (15 ml) olive oil, onion, carrot, and celery to the Dutch oven. Cook over medium heat until softened and lightly golden.

   Timer: 7 min (fixed)

   Ingredients used: 100.0 gr Carrot, 80.0 gr Celery, 15.0 ml Olive Oil, 200.0 gr Onion

   Cookware: Dutch oven

5. Step 5

   Add the garlic and tomato paste. Cook over medium heat, stirring continuously, until the paste darkens slightly.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: Dutch oven

6. Step 6

   Pour in the white wine and scrape up the browned residue. Simmer over medium heat until the wine is reduced by about half.

   Timer: 4 min (fixed)

   Ingredients used: 240.0 ml dry white wine

   Cookware: Dutch oven

7. Step 7

   Stir in the tomatoes, chicken stock, thyme, rosemary, bay leaves, remaining ¾ tsp (4 gr) salt, and remaining 1 gr ground black pepper. Bring the sauce to a gentle simmer over medium heat.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 400.0 gr Canned Tomato, 300.0 ml Chicken Stock, 3.0 gr Fresh Thyme, 1.0 gr Ground Black Pepper, 2.0 gr Rosemary, 4.0 gr Salt

   Cookware: Dutch oven

8. Step 8

   Return the browned rabbit and its accumulated juices to the Dutch oven, arranging the pieces in the sauce. Cover and braise in the oven until nearly tender.

   Timer: 60 min (fixed)

   Cookware: Dutch oven, oven, tongs

9. Step 9

   Stir the olives into the sauce and braise uncovered until the rabbit is fork-tender and reaches at least 71°C in its thickest pieces without touching bone. Discard the bay leaves before serving.

   Timer: 15 min (fixed)

   Ingredients used: 150.0 gr Green Olive

   Cookware: Dutch oven, instant-read thermometer, oven, tongs