Rabbit Stew With Tomatoes And Green Olives

Ingredients

• 2 rabbits, cut in pieces
• Coarse salt and freshly ground pepper to taste
• 2 to 3 tablespoons peanut or vegetable oil
• 2 cloves garlic, minced
• 3 carrots, sliced
• 1 medium onion, chopped
• 2 tablespoon fresh rosemary leaves
• 1 cup white wine
• 2 cups chicken stock
• 1 16-ounce can plum tomatoes, chopped, with juice
• ½ pound green nicois olives, pitted (preferably picholine)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    673 calories; 30 grams fat; 7 grams saturated fat; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 82 grams protein; 227 milligrams cholesterol; 477 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Pat the rabbit pieces dry with paper towels and season to taste with salt and pepper. Heat oil in large heavy casserole and saute the pieces, a few at a time, until lightly browned on all sides. Remove them to a bowl or large platter with a slotted spoon.
2. Add the garlic, carrots, onions and rosemary and saute until the onions are soft.
3. Return the rabbit pieces to the casserole. Add wine and bring it to a boil, scraping up the cooking juice. Add chicken stock, tomatoes and olives and stir well. Cover and simmer gently, stirring occasionally, for about an hour, or until the rabbit is tender. If more liquid is needed, add a little chicken stock or water during cooking. Correct seasoning and serve.