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Recipe:Rabbit Fricasee

  • Prep time: 20 minutes
  • Cook time: 1 hour

Serves 3 - 4.


Serving Size
  • Whole Rabbit

    2.67 LB
    Qty 3-4 LB
  • Butcher Salt and Pepper, to taste

    0.37 LB
  • Olive Oil

    Qty 1/4 CUP
  • Thinly Sliced Onions

    Qty 1 CUP
  • Thinly Sliced Red Peppers

    Qty 1/2 CUP
  • Thinly Sliced Green Peppers

    Qty 1/2 CUP
  • Herbs de Provence

    0.09 LB
    Qty 1 ½ TSP
  • Garlic Cloves, diced

    Qty 4
  • White Wine

    Qty 1 CUP
  • Chicken Broth

    Qty 2 CUPS
  • Canned Crushed Tomatoes

    Qty 1 CUP
  • Fresh Thyme Springs

    Qty 5
  • Kalamata or Mediterranean Black Olives

    Qty 12
  • Fresh Chopped Parsley

    Qty 1/4


  1. Using a cleaver or large chef’s knife, cut rabbit in 8 pieces and season with salt and pepper.
  2. In a medium cast iron or enameled braising pot, heat the oil over medium heat and sear until golden on all sides. Remove rabbit and place aside.
  3. Reduce the stove to medium heat and add the onion, red and green peppers to the braising pot. Add garlic and herbs and cook for a few minutes stirring often until vegetables are wilted.
  4. Using a whisk, add wine and broth, scraping the particles in the bottom of the pan. Add the rest of the ingredients except for the fresh parsley.
  5. Reduce heat to medium low and cover. Simmer for one hour or until tender.

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