Pot-Roasted Rabbit Chops with Spring Onions and Olives

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Preparation info

  • Serves


    as a small starter
    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

I must admit this dish looks like something you’d feed the fairies at the end of the garden! To turn it into a big person’s meal, use the same techniques, but cook the legs as well. To get rabbit chops, buy a skinned and prepared rabbit and split it down the middle. Then, using a heavy, sharp knife, cut the rack off each side, leaving you with fore and rear legs and some other bits, including some of the fillet. These can be roasted or slowly braised.


  • 1 rabbit, prepared as above, to give you 2 racks
  • 3 tablespoons extra virgin olive oil
  • 12-16 olives (a mixture of black and green works well)
  • 1 clove garlic, peeled and finely sliced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon rosemary leaves
  • 4 spring onions, cut into 5 cm (2 in) lengths
  • 1 orange, peel ½of the skin off and remove any pith
  • 3 tablespoons sherry or Madeira or port salt and pepper
  • 3 tablespoons hot water
  • 30 g (1 oz) unsalted butter


Rub rabbit racks with a little oil and lightly season. Heat remaining oil in a heavy pan with a tight-fitting lid. Add racks and brown all over. Remove racks and set aside (don’t wipe the pan).

Add olives to the pan and cook over a moderate heat until they begin to wrinkle. Add garlic and herbs and cook until herbs are wilted. Add spring onions, orange peel, sherry and a little seasoning.

Return rabbit to pan, add the water and cover tightly. Turn to a gentle heat and cook 5 minutes, then remove from heat and stand 5 minutes. Remove racks from pan and keep warm, add butter to the pan and bring sauce back to the boil.

To serve, divide sauce between four warm plates. Slice racks into cutlets and sit these on top of the sauce.