RABBIT STEW WITH TOMATOES AND GREEN OLIVES
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Pat the rabbit pieces dry with paper towels and season to taste with salt and pepper. Heat oil in large heavy casserole and saute the pieces, a few at a time, until lightly browned on all sides. Remove them to a bowl or large platter with a slotted spoon.
- Add the garlic, carrots, onions and rosemary and saute until the onions are soft.
- Return the rabbit pieces to the casserole. Add wine and bring it to a boil, scraping up the cooking juice. Add chicken stock, tomatoes and olives and stir well. Cover and simmer gently, stirring occasionally, for about an hour, or until the rabbit is tender. If more liquid is needed, add a little chicken stock or water during cooking. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 686, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 30 grams, Fiber 3 grams, Protein 82 grams, SaturatedFat 8 grams, Sodium 1427 milligrams, Sugar 4 grams, TransFat 0 grams
OLD FASHION RABBIT STEW
This is a wonderful rabbit dish from my Armenian friend Dina. It is so tasty. A great dish for special company. Everyone will want this recipe. Well worth all the effort.
Provided by Baby Kato
Categories Stew
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Chop rabbit into 12 pieces, discard the head and feet.
- Chop the onion and garlic finely.
- Slice and dice the bacon.
- Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
- Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
- In the same pan, fry garlic, onion and the bouquet garni.
- Add the bacon and allow to color lightly.
- Pour off excess fat.
- Return rabbit to pan and deglaze with the red wine.
- Add 3 cups water, cover and cook for 1 hour 45 minutes.
- Peel small onions and remove root ends.
- Rinse well.
- Cook the onions in water to cover, add sugar, butter, salt and pepper.
- Cook until all water has evaporated and the sauce is caramelized.
- (20 min) Peel and cut potatoes into narrow rectangles.
- Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
- Cook covered until tender.
- Serve stew with caramelized onions and garnish with chopped chervil.
ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
- Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
- Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
- Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
- Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 68 grams, SaturatedFat 7 grams, Sodium 1532 milligrams, Sugar 9 grams, TransFat 0 grams
SPANISH BEEF STEW
Beef stew is seasoned with smoked paprika, onions, garlic, and green olives. Made without potatoes, this is a great recipe to serve with simple steamed rice or even mashed potatoes, if you like. It's a stovetop recipe, so heating the oven is not needed.
Provided by Bibi
Categories Beef Stew
Time 3h15m
Yield 10
Number Of Ingredients 17
Steps:
- Toss chuck roast pieces with flour, salt, and pepper in a large mixing bowl.
- Heat olive oil in a 6-quart Dutch oven over medium-high heat. Toss 1/2 of the coated beef pieces in the hot oil and brown on all sides, 4 to 5 minutes. Remove from the pot and repeat with the remaining beef.
- Return all the browned beef back to the pot and reduce heat to medium. Be sure to scrape up all the browned bits from the bottom of the pot or they will burn. Add diced tomatoes with juice, crushed tomatoes, onions, carrots, bell peppers, garlic, sweet and smoked paprika, oregano, and bay leaves. Stir to combine all ingredients, and bring to a boil.
- Cover and reduce heat to a simmer. Allow to simmer for 2 1/2 hours, stirring occasionally to make sure nothing is sticking to the bottom of the pot.
- Stir in frozen green peas and olives. Cover and simmer for 15 more minutes.
- Remove bay leaves and serve warm.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 19.7 g, Cholesterol 82.5 mg, Fat 26.1 g, Fiber 4.1 g, Protein 25 g, SaturatedFat 8.9 g, Sodium 969.5 mg, Sugar 5.8 g
More about "rabbit stew with tomatoes and green olives food"
RABBIT STEW WITH OLIVES AND ROSEMARY RECIPE - MARCO …
From foodandwine.com
Author Marco CanoraTotal Time 1 hr 30 mins
- In a large, deep skillet, heat 2 tablespoons of the olive oil. Season the rabbit with salt and pepper. Working in 2 batches, brown the rabbit over moderately high heat, turning occasionally, until crusty all over, about 10 minutes; lower the heat to moderate for the second batch. Transfer the rabbit to a large plate.
- Add the wine to the skillet and cook over moderately high heat, scraping up any browned bits on the bottom of the pan. Pour the wine into a cup; wipe out the skillet.
- Add the remaining 1/4 cup of olive oil to the skillet. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomato paste and rosemary bundles and cook, stirring, until the tomato paste begins to brown, about 5 minutes. Add the rabbit and any accumulated juices along with the reserved wine to the skillet and cook, stirring occasionally, until sizzling, about 3 minutes. Add 2 cups of the stock, season with salt and pepper and bring to a boil. Cover partially and cook over low heat for 30 minutes. Add the olives and the remaining 2 cups of stock and cook until the sauce is slightly reduced and the rabbit is tender, about 20 minutes longer. Discard the rosemary bundles. Serve the rabbit in shallow bowls.
RABBIT CACCIATORE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (6)Total Time 1 hr 15 minsCategory Dinner, Stew, Cacciatore, RabbitCalories 552 per serving
RABBIT STEW RECIPE (HOW TO COOK RABBIT) - WHERE IS …
From whereismyspoon.co
CUBAN PICADILLO: GROUND BEEF STEW WITH TOMATO SAUCE …
From panningtheglobe.com
SWEET-&-SOUR SICILIAN RABBIT STEW - EATINGWELL
From eatingwell.com
ITALIAN RABBIT RECIPE - BRAISED RABBIT | HANK SHAW
From honest-food.net
BRAISED RABBIT WITH OLIVES RECIPE | BON APPéTIT
From bonappetit.com
TUSCAN-STYLE RABBIT STEW WITH OLIVES - TOMATO COMES FIRST | PETTI
From ilpomodoropetti.com
Estimated Reading Time 30 secs
RABBIT STEW WITH GRAPES AND OLIVES RECIPE | YUMMLY
From yummly.com
RABBIT STEW WITH ROSEMARY, PRUNES, AND GREEN OLIVES
From thewildepicurean.com
NICOISE OLIVES RECIPES - NYT COOKING
From cooking.nytimes.com
HOW TO COOK A RABBIT STEW - GREAT BRITISH CHEFS
From greatbritishchefs.com
MEDITERRANEAN RABBIT STEW WITH OLIVES RECIPE | D'ARTAGNAN
From dartagnan.com
CAPONATA ALLA GIUDIA: SICILIAN AUBERGINE AND VEGETABLE STEW
From bbc.com
RABBIT STEW WITH TOMATOES AND GREEN OLIVES - DINING AND COOKING
From diningandcooking.com
ITALIAN RABBIT STEW RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
POTATO AND GREEN OLIVE STEW RECIPE | BON APPéTIT
From bonappetit.com
RABBIT WITH TOMATOES - 26 RECIPES | BONAPETI.COM
From bonapeti.com
RABBIT STEW WITH TOMATOES AND GREEN OLIVES RECIPE
From cooking.nytimes.cf
RABBIT STEW RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love