Rabbit-olive Stew

Rabbit-olive Stew
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time

Ingredients

Add all
  • 2 Tbsp.
    (30 mL)

    vegetable oil

  • 2

    bacon, cut into small pieces

  • 2 lb
    (1 kg)

    rabbit, thawed and cut into 8 pieces

  • 3 Tbsp.
    (45 mL)

    olive oil

  • 2

    cloves garlic, chopped

  • 1/2

    white onion, chopped

  • 1/2 cup
    (125 mL)

    thinly sliced white mushrooms

  • 1 cup
    (250 mL)

    white wine

  • 1 cup
    (250 mL)

    chicken bouillon

  • 1 tsp.
    (5 mL)

    basil

  • 1 tsp.
    (5 mL)

    parsley

  • 1 tsp.
    (5 mL)

    oregano

  • Salt and freshly ground pepper to taste

  • 1/2 cup
    (125 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.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007