Braised Rabbit with Black Olives and Oranges

Name: Braised Rabbit with Black Olives and Oranges
Yield: Serves 8
Cuisine: Spanish
Ingredients: 125 g coarsely minced pork fat; 20 ml sherry vinegar; 40 ml fresh orange juice, strained; zest of 1 orange, blanched and minced; 50 g pitted small black olives; 60 ml Colonna Arancia (orange) extra virgin olive oil; 2 rabbit livers, minced; 1 teaspoon ground coriander; 30 g pancetta, cut into thin julienne strips; 3 cloves garlic, minced; 1 small brown onion, finely diced; 40 ml olive oil; 2 tablespoons picked chervil leaves; 1 tablespoon snipped chives; ½ teaspoon ground cumin; 8 sun-dried black olives, pitted and quartered; 1 tablespoon finely diced fennel bulb; 1 orange, peeled and segmented; ½ teaspoon sea salt; freshly ground black pepper; 1 farmed rabbit; 25 ml Pedro Ximenez sherry; 65 ml extra virgin olive oil; 40 g pine nuts, lightly roasted; 1 teaspoon freshly ground black pepper; 1 teaspoon sea salt; 125 g coarsely minced pork shoulder; ¼ teaspoon vanilla bean paste; 1 tablespoon shredded parsley leaves; 2 teaspoons sea salt

Preparation info

Serves
8

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Olives and oranges capture the essence of Andalucia, and the rabbit is prepared in the classic ballotine method. Clementines or honey murcott mandarins can be substituted for the oranges if they are in season.

Ingredients

1 farmed rabbit
2 teaspoons sea salt
freshly ground black pepper
1

Europe
Spain
Stew
Mediterranean
Gluten-free
Andalusia

Method

To bone the rabbit, remove the leg and thigh joints. Remove the livers and clean, then dice finely to add to the stuffing. Carefully remove the carcass from the rabbit, working outwards from its belly, until you have one piece opened out, removing the front leg and shoulder bones last. The breast fillets should still be attached to the skin, so butterfly open. Remove the thigh and leg meat from