Recipe #3135
Rabbit-olive Stew
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 45 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 2 Tbsp. (30 mL) vegetable oil*
- 2 slices bacon, cut into small pieces
- 1 2 1/2-lb. (1.2-kg) rabbit, thawed and cut into 8 pieces
- 3 Tbsp. (45 mL) olive oil*
- 2 cloves garlic, chopped
- 1/2 white onion, chopped
- 1 1/2 cups (375 mL) thinly sliced white mushrooms
- 1 cup (250 mL) each: white wine and chicken bouillon
- 1 tsp. (5 mL) each: basil, parsley and oregano
- Salt and freshly ground pepper to taste
- 1 1/2 cups (375 mL) sliced pitted green jumbo olives
Preparation
In a big pot, cook bacon 1 min. in hot oil. Add rabbit and brown 3-4 min. on all sides. Remove and set aside.
In the same pot, cook garlic, onion and mushrooms 2 min. Deglaze with white wine and reduce by a quarter. Add chicken bouillon, browned rabbit and herbs. Season to taste.
Add olives and cook semi-covered for 20 min.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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