Rabbit ragoût with capsicum and olives

Rabbit ragoût with capsicum and olives

By
From
Recipes for a Great Life
Serves
4
Photographer
Greg Elms

Rabbit is a lean, flavoursome and inexpensive meat. It needs to be cooked for about 21/2 hours to be tender. This tasty ragoût is delicious served with steamed potatoes or a simple green salad.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 x 1kg rabbit, cut into pieces
1 onion, chopped
2 garlic cloves, chopped
3 sprigs thyme, chopped
1 tablespoon plain flour
1/4 cup dry white wine
2 tomatoes, halved, seeded and chopped
1 bay leaf
1 red capsicum, seeded and cut into 2 cm strips
1 green capsicum, seeded and cut into 2 cm strips
salt
freshly ground black pepper
4 tablespoons parsley, chopped
12 kalamata or other olives, pitted

Method

  1. Preheat the oven to 150°C.
  2. Heat the oil in a casserole dish and brown the rabbit pieces on all sides. Transfer the rabbit to a bowl and set aside.
  3. Add the onion to the casserole dish and cook over a medium heat for 3–4 minutes. Add the garlic and thyme and cook for 30 seconds. Add the flour and stir in well. Add the wine and bring it to the boil, then add the tomatoes and bay leaf and stir well. Add the rabbit pieces to the casserole and stir in well. Add the capsicum, season with salt and pepper then stir gently to combine. Cover with a tight-fitting lid and transfer to the oven.
  4. Cook for about 2 hours, or until the meat comes away from the bone. Stir a few times during the cooking time.
  5. Just before serving, stir in chopped parsley and olives.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
fast
quick
weeknight
midweek
mid-week
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