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Recipe for :

Rabbit with Olives
 

This recipe comes from Valentina Harris.Valentina is an authority on Italian food and food culture and a respected member of the International Association of Culinary Professionals. In 1984, Valentina published Perfect Pasta and has since gone on to publish many more books on Italian Cookery.

One of Valentina's ambitions is "to return home to Tuscany semi-permanently with my sons to run Villa Valentina, the ultimate Italian Cookery School and centre of excellence, where I will celebrate the food, wines and other related aspects of Italy".

The recipe has been supplied by Celebrity Chefs UK, through which Valentina can be booked for TV or other appearances. Celebrity Chefs is a UK based company which is the country’s only agency specialising exclusively in the representation of celebrity chefs. They are able to provide you with a celebrity chef for any event. For further information and to see details of some of the chefs visit the web site <click here>

Enjoy a hearty meal with Valentina Harris's recipe for a robustly flavoured rabbit casserole, served with polenta and broad beans .

Ingredients

2 kg rabbit, jointed, washed and patted dry
1 onion, peeled and sliced
salt
5 tbsp olive oil
3 garlic cloves, chopped
2 tbsp rosemary leaves, chopped
3 tbsp Cognac
200g stoned olives (black or green, or a mixture of the two)
500g fresh ripe tomatoes, peeled, seeded and chopped coarsely
250ml chicken stock
polenta cut into triangles, cooked and fried
braised broad beans

Method
  • Place the rabbit pieces and onion in a large saucepan. Sprinkle generously with salt and cook over medium high heat for 2 - 3 minutes, releasing the rabbit's juices.
  • Pour away any liquid, rinse the rabbit portions and discard the onion.
  • Heat the olive oil in a casserole dish. Add in the garlic and rosmeary, add in the rabbit portions and fry until browned on all sides.
  • Add in the Cognac and set it alight, allowing it to flame for 2 minutes. Add in the olives and tomatoes, mixing well, and cover the casserole dish.
  • Simmer the rabbit for around 35 minutes or until the rabbit is tender, stirring now and then. Add in the stock only if the rabbit casserole appears to be drying out.
  • Serve the rabbit cassserole with the fried polenta triangles and braised broad beans.

Serves 6


    Valentina Harris

 
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