Rabbit casserole with capsicum and olives

Rabbit casserole with capsicum and olives

Lapin aux poivrons et aux olives

By
From
Taste le Tour
Serves
2

From the Northwest Provence region by Philippe Mouchel

Wild Provençal herbs and wild rabbits are both plentiful around the incredible Mont Ventoux, one of the greatest mountain challenges for the riders of the Tour de France.

Ingredients

Quantity Ingredient
1 red capsicum
6 very small pickling onions, peeled
salt
freshly ground black pepper
4 tablespoons extra-virgin olive oil
4 garlic cloves, peeled
2 rashers bacon, finely sliced
20 black olives
1 small red chilli, roughly chopped
1 sprig rosemary, roughly chopped
100ml dry white wine
250ml strong chicken stock or rabbit stock

Method

  1. Preheat the oven to 200°C. Wrap the capsicum in foil and bake in the oven for about 20 minutes. Remove from the oven, carefully open the foil and peel the capsicum. Cut it in half, remove the seeds and cut each half into 3 pieces.
  2. Reduce the oven temperature to 160°C.
  3. Place the onions in a saucepan with plenty of cold water and bring to the boil. Boil for 2 minutes then drain well.
  4. Season the rabbit pieces with salt and pepper. Heat 2 tablespoons of the olive oil in a cast-iron saucepan or casserole and brown the rabbit pieces for a few minutes. Add the capsicum, baby onions, garlic, bacon, olives, chilli and rosemary. Stir well, cover with a lid and cook over a low heat for 10 minutes.
  5. Add the white wine to the pan, bring to the boil and cook until reduced to about 2 tablespoons. Add the stock, bring to a simmer, cover with a lid and bake in the oven for about 1 ½ hours, or until the rabbit is cooked.
  6. Lift the rabbit pieces onto a serving plate. Add the remaining 2 tablespoons of olive oil to the pot with the sauce and vegetables. Bring to the boil and cook for a few minutes to thicken it.
  7. Spoon the vegetables and sauce over the rabbit and serve.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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