Mediterranean rabbit stew

    25 min

    Quick to prepare, this recipe for rabbit with olives, tomatoes, herbs and spices is both healthy and delish. Serve with rice, pasta or crusty bread. You'll want something to soak up the beautiful sauce!

    14 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 4 rabbit legs (or whole rabbit, jointed)
    • 100g frozen chopped onions
    • 1 teaspoon minced garlic
    • 1 tablespoon dried oregano
    • 1/2 teaspoon sweet paprika
    • 1/4 teaspoon turmeric
    • 450g chopped tomatoes
    • 100ml dry white wine
    • 16 pitted green olives
    • 1 teaspoon chopped fresh basil

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat oil in a pressure cooker and fry rabbit pieces till brown on all sides; set rabbit aside in a covered container.
    2. Add the onions to the oil in the cooker and cook and stir till softened. Add garlic, oregano, basil, paprika, turmeric, tomatoes and wine and stir well. Return rabbit to cooker, close the lid and place over high heat. Bring to pressure; once whistle blows, cook for exactly 15 minutes.
    3. Release pressure, then open cooker. Add olives. Simmer 1 to 2 minutes, uncovered.
    4. Place rabbit pieces in serving dish or plates, spoon sauce and olives over and around and sprinkle with chopped basil.

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