Rabbit with Green Olives and Lemon Confit

Our personal menu usually contains a huge variety of dishes!  From Asian to traditional French and Belgian cuisines, as well as vegetarian, fish and meat dishes, we love them all!

Rabbit is one ingredient that adds to this variety, and besides offering variety, rabbit is very healthy too. Today we are adding a hint of the Mediterranean by serving rabbit with green olives and lemon. The addition of a marinade and a slow braising technique is perfect for this lean meat.  Cooking all ingredients together in one pan results in intensified flavours and tender meat which falls off the bone.

For those who prefer a substitute the rabbit, chicken or turkey breasts are good options.

Related: Lemon confit recipe

Rabbit with green olives and lemon Confit

Rabbit is one ingredient that adds to variety of menu and this recipe has an added hint of the Mediterranean by serving it with green olives and lemon.

1 from 1 vote

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Meat & Poultry

Cuisine Mediterranean

Servings 2 people

Calories 511 kcal

EQUIPMENT (click pictures for details)

Vegetable peeler

Sauté pan with lid

Mixing bowl

Ingredients

 

MetricUS customary

 

1x2x3x

• 2 pcs rabbit legs
• 80 gr chopped onion
• 60 gr pitted olives
• 2 pcs large potatoes
• 100 ml chicken stock
• Fresh coriander

Marinade

• 100 gr lemon confit
• 4 pcs garlic cloves
• 1 pinch saffron
• 2 pcs sprigs thyme
• 3 tbsp olive oil

Instructions

 

Marinate the rabbit legs

• Cut the lemon confit into strips and rinse with cold water.

  Peel and cut the garlic cloves into sticks.

  Mix all ingredients for the marinade and rub onto the rabbit legs.

  Leave it for 30 minutes.
  
• Peel the potatoes and divide into equal quarters. Use a paring knife to carve the potatoes into big olive shaped forms. This is called ‘tourner’ in French culinary terms.

  Peel and chop the onion.
  

Cook the rabbit

• Warm 2 tablespoons of olive oil over a medium heat and sauté the rabbit legs and potatoes until golden brown.
  
• Add the chopped onion and cook for 3-4 minutes.
  
• Add the remaining marinade together with the green olives.
  
• Pour the chicken stock into the pan and braise for 25-30 minutes under cover or until the rabbit is soft and tender.
  
• Season to taste and serve with fresh coriander.
  

Nutrition for 1 portion

Calories: 511kcalCarbohydrates: 12gProtein: 46gFat: 31gCholesterol: 164mgSodium: 644mgFiber: 3gSugar: 4gVitamin A: 179IUVitamin C: 32mgCalcium: 71mgIron: 7mg

Keyword lemon, olives, rabbit

Tried this recipe?Let us know how it was! #culinaryambition