Corsican-Style Braised Rabbit with Olives and Capers
Video Stats
Recipe Overview
Overview
Cooking rabbit can seem daunting, but this Corsican-style recipe makes it approachable and rewarding. The dish begins with browning the rabbit pieces in a mix of butter and olive oil, which not only adds flavor but also helps to create a beautiful golden crust. As the rabbit cooks, the addition of onions, capers, and olives brings a depth of flavor that pairs beautifully with the meat.
One of the key techniques in this recipe is braising, which involves cooking the rabbit in a small amount of liquid until tender. This method ensures that the meat remains moist and flavorful, while the sauce reduces to a rich, savory accompaniment. The use of white wine not only deglazes the pan but also enhances the overall taste, making each bite a delightful experience.
As the rabbit cooks, the aromas fill the kitchen, creating an inviting atmosphere perfect for a family dinner or a special occasion. Once the meat is tender and falling off the bone, it can be served over pasta or alongside roasted vegetables, making for a hearty and satisfying meal. This recipe is a wonderful way to introduce rabbit into your cooking repertoire, showcasing its versatility and deliciousness.
In conclusion, this Corsican-style rabbit dish is not just a meal; it’s an experience that transports you to the French countryside. With its simple yet flavorful ingredients, it’s sure to impress your guests and become a favorite in your home cooking.
Recipe Details
Steps & Tips
Add salt and pepper to the rabbit pieces.
Tip: Coating rabbit pieces in flour is optional but can enhance the texture.
Heat a mixture of butter and olive oil in a pan over medium heat.
Color the pieces of rabbit in the pan until light brown.
Add double smoked bacon to the pan and cook for a few minutes.
Add garlic and onions to the pan and cook until caramelized.
Stir in tomato paste, capers, and olives.
Add wine to deglaze the pan and raise the heat slightly.
Tip: Deglazing with wine helps lift caramelized juices from the pan.
Return the browned rabbit pieces to the pan.
Add a little water to the pan for braising.
Tip: Braising means cooking in liquid without fully submerging the meat.
Add herbs like rosemary and parsley to the mixture.
Cover the pan and cook on low heat for 45 to 60 minutes.
Check the rabbit for tenderness after 35 to 40 minutes.
Tip: If the rabbit is tough after 40 minutes, continue cooking until tender.
Take the rabbit out of the pan once it is tender.
Tip: Slow cooking rabbit for a long time enhances flavor and tenderness.
Shred the cooked rabbit for use in a pasta dish.
Add fresh olives, herbs, and parmesan cheese to the pasta.
Toss the pasta with the shredded rabbit and sauce.
Tip: Adding fresh herbs can help combat dryness in the rabbit dish.
Plate the pasta and serve the rabbit dish.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Oil
Ingredient: Gluten
→ Substitution: Gluten-Free Flour
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Rabbit meat is often compared to chicken due to its mild flavor and texture.
- •Braising rabbit helps to tenderize the meat, making it fall-off-the-bone delicious.
- •Using a combination of butter and olive oil adds richness to the dish.
- •Capers and olives provide a briny contrast to the sweetness of the cooked onions.
