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Stewed Rabbit with Olives

Stewed Rabbit with Olives

by admin on juillet 3, 2011


I really enjoyed myself this weekend… Nothing beats a dish concocted by the hostess. Back from the beach and feet under the table (Basque) for a family lunch, served with a glass of Lion Blanc de St. Marc 2010. It was an appetizer and drink with our stewed rabbit (served with a few green beans in a salad). Simple but priceless pleasure. For the brave, here’s the recipe (Sabine Forcade), to be prepared the day before:

Stewed rabbit with olives


1 rabbit cut into pieces

1 carrot

1 leek

1 bouquet garni

1 onion

2 cloves garlic

4 tbsp. chopped pitted black olives 

4 tbsp. chopped pitted green olives

2 tsp. tablespoon of dried chicken stock

6 sheets of gelatin (4 × 2 g)

10 sprigs cilantro (parsley will do)

3 pinches of Allspice

10 peppercorns, salt

Put the rabbit pieces in a pot, cover with cold water, bring to boil and skim. Peel carrot and cut it in half, peel the onion and prick the cloves, wash the leek and split it. Add these vegetables to the pot with the bouquet garni, chicken stock and peppercorns. Cover and simmer for 1:15.

After this time, remove the rabbit pieces with a slotted spoon, strain the broth and let reduce over high heat. Soften the gelatine in a bowl of cold water.

Bone fully rabbits. Line a small loaf pan with plastic wrap lightly moistened, chop coarsely and separate green and black olives, finely chop the coriander leaves.

Adjust seasoning of well reduced broth. Remove from heat add the salt, allspice, gelatin sheets wrung in your hands and then the cilantro.

Fill the pot by inserting the rabbit, the two kinds of olives, and adding each time a little stock. Fold the plastic wrap on top and refrigerate 12 hours.

Serve the terrine cut into slices, sprinkle with some  chopped olives and a drizzle of olive oil and lemon juice…

Enjoy making this!

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