Lapin aux Olives

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

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
New York
Mediterranean

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