Rabbit in Black Olive Sauce

Name: Rabbit in Black Olive Sauce
Yield: 2 to 4 portions
Ingredients: 2 cloves garlic, minced; 2 teaspoons fresh thyme leaves or ¾ teaspoon dried; 2 teaspoons fresh thyme leaves or ¾ teaspoon dried; ½ teaspoon salt; Freshly ground black pepper, to taste; 2 tablespoons olive oil; 1 rabbit (about 2¾ pounds), cut into 8 or 10 pieces, well rinsed and patted dry; 1 cup homemade beef stock or canned broth; 1 cup homemade beef stock or canned broth; ½ cup Gaeta or other small black Italian olives, pitted; ½ cup Gaeta or other small black Italian olives, pitted; 1 tablespoon tomato paste; 3 tablespoons balsamic vinegar

Preparation info

2 to 4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Earthy, robust olives, balsamic vinegar, and tomato blend to create a luscious sauce for this richly satisfying dish. And it’s an easy dinner to serve guests, since the sauce can be prepared ahead of time, while the rabbit is marinating—all you have to remember is to baste frequently while it’s baking.

Ingredients

2 cloves garlic, minced
2 teaspoons fresh thyme leaves or ¾ teaspoon

Sauce
Gluten-free

Method

Combine the garlic, thyme, salt, pepper, and 1 tablespoon of the oil in a large bowl. Stir well, then add the rabbit pieces and turn to coat them well. Cover loosely, and let stand at room temperature for 2 hours.
Combine the beef stock and pitted olives in a food processor or blender, and purée until smooth. Transfer the mixture to a bowl, stir in the vinegar