This dish is one of our favorites. While many of the soups and stews in Westeros rely on one or two simple, hearty flavors, this one is a distinct and sophisticated medley, both rich and delicate at the same time. The rabbit takes on a sweetness from the wine and onions that blends divinely with the saltiness of the olives and is rounded out by the rosemary.
- 6 tablespoons extra-virgin olive oil, divided
1 rabbit, cut into pieces, keeping the legs whole
Salt and ground black pepper
1 cup dry red wine
1 onion, finely chopped
1 carrot, finely chopped
2 stalks celery, finely chopped
2 tablespoons tomato paste
4 rosemary sprigs, tied into 2 bundles with kitchen string
3 cups chicken stock
1/2 pound (1 1/2 cups) Nicoise olives
- In a large, deep skillet, heat 2 tablespoons of the olive oil. Season the rabbit with salt and pepper. Brown the rabbit over medium-high heat, turning it occasionally, until it is crusty all over, about 10 minutes. Transfer the rabbit to a large plate.
- Add the wine to the skillet and continue cooking, scraping up any browned bits on the bottom of the pan. Pour the wine into a cup and reserve, then wipe out the skillet.
- Add the remaining 1/4 cup olive oil to the skillet and reduce the heat to medium. Add the onion, carrot, and celery and cook, stirring occasionally, until softened, about 8 minutes. Add the tomato paste and rosemary bundles and cook, stirring, until the tomato paste begins to brown, about 5 minutes.
- Add the rabbit and any accumulated juices along with the reserved wine to the skillet and cook, stirring occasionally, until sizzling, about 3 minutes. Add 2 cups of the stock, season with salt and pepper, and bring to a boil. Cover partially and cook over low heat for 30 minutes. Add the olives and the remaining 1 cup stock and cook until the sauce is slightly reduced and the rabbit is tender, about 20 minutes longer.
- Discard the rosemary bundles. Serve the rabbit in shallow bowls.
- North American
- 4 servings
- Total Time
- 59 minutes, 59 seconds