Lapin aux Olives

Name: Lapin aux Olives
Yield: Serves 4
Cuisine: French
Ingredients: 1 sprig of flat parsley, plus 1 sprig of flat parsley, leaves only, finely chopped; 1 tbsp/14 g whole black peppercorns; 1½ cups/340 ml white wine; salt and pepper; ¼ cup/56 g flour (for dredging), plus 1 tbsp/14 g flour (for sauce); 2 tbsp/28 ml olive oil; 1 tbsp/14 g butter; 1 tbsp/14 g tomato paste; ¼ cup/56 ml red wine vinegar; 2 cups/450 ml chicken stock; ¼ lb/112 g picholine olives, pitted; 1 sprig of rosemary, plus 1 sprig of rosemary, leaves only, finely chopped; 2 bay leaves; 2 sprigs of thyme, plus 1 sprig of thyme, leaves only, finely chopped; 1 celery rib, coarsely chopped; 1 small carrot, coarsely chopped; 4 garlic cloves, crushed; 4 rabbit legs; 1 small onion, coarsely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Ingredients

4 rabbit legs
1 small onion, coarsely chopped
1 small carrot, coarsely chopped

Europe
Americas
United States
France
Main course
Mediterranean
New York

Method

Prep the Bunny

In the large mixing bowl, combine the rabbit legs, onion, carrot, celery, garlic, bay leaves, whole sprigs of thyme, rosemary, and parsley, the peppercorns, and the wine. Let marinate for 2 hours.

Cook the Bunny

Drain the marinade and reserve the liquid and the vegetables separately. Pat t