If you have ever visited the Italian region of Liguria and enthused about its rabbit “alla ligure”, you will love this recipe for rabbit and olives! The recipe for rabbit with olives is very simple to prepare and, in no time at all, you will have a second course that is not only perfect for an Easter Sunday lunch, but for any other special occasion when you particularly wish to impress your guests.

One of the essential tips for cooking rabbit perfectly is that of not covering the naturally subtle taste of white rabbit meat with ingredients that are too overpowering or spicy. Rabbit can be cooked in many delicious ways, in milk, stewed or roasted and, of course, gently braised with olives, as described here.

To prepare rabbit with olives, you may use a whole rabbit or AIA rabbit joints. The latter solution gives you conveniently jointed rabbit pieces that are ready to go into the pan. Here are the various steps you need to follow to prepare this tasty recipe.

Trim and finely slice the shallots. Peel the garlic clove. In a wide shallow saucepan, heat the butter and gently fry the garlic, rosemary and shallot. Now add the rabbit joints and brown them well on all sides. Pour the white wine over the rabbit and continue to cook until it evaporates.

Now, lower the heat and cover the pan with its lid. Turn the rabbit pieces from time to time and, if the liquid in the pan looks too dry, add a few spoonfuls of water. Leave the rabbit to cook for approximately 60 minutes. 20 minutes before the rabbit has finished cooking, add the stoned olives. Your rabbit is ready to serve with a fresh mixed salad or, in the cold season, with soft piping hot polenta!