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Rabbit with capscicum and olives recipe (lapin aux poivrons et aux olives)
- Cuisine: French
- Serves 2
Stage 20: Montélimar - Mont Ventoux
Today French chef, Gabriel Gaté, presents Taste Le Tour from Nyons, a charming old town in the north of Provence, famous for its olives and outstanding food markets. Top French chef, Philippe Mouchel, prepares a local dish of Rabbit with Capsicum and Olives.For more Tour news visit the Tour de France website at tdf.sbs.com.au.
Ingredients
1 red capsicum
6 very small brown onions, a bit smaller than a walnut
6 pieces of rabbit
salt and freshly ground black pepper
about 4 tbsp extra virgin olive oil
4 cloves of garlic, peeled
2 finely sliced rashers of bacon
20 black olives
1 chilli pepper, cut into pieces
1 sprig of rosemary, cut into pieces
about 100 ml dry white wine
1 cup of strong chicken stock or rabbit stock
Preparation
Preheat the oven to 200°C.
Wrap the capsicum in foil and bake in the oven for about 20 minutes. Reduce the oven to 160°C.
Carefully open the foil and peel the capsicum. Cut the capsicum in half, remove the seeds and cut each half into 3 pieces.
Peel the onions and place in a saucepan. Cover with cold water, bring to the boil, boil for 2 minutes, then drain.
Season the rabbit pieces with salt and pepper.
Heat 2 tbsp olive oil in a cast-iron pan and brown the rabbit pieces for a few minutes. Add the capsicum, baby onions, garlic, bacon, olives, chilli and rosemary. Stir well, cover with a lid and cook on low heat for 10 minutes.
Add the white wine to the pan, bring to the boil and reduce to about 2 tbsp. Add the stock, bring to a simmer, cover with a lid and bake in the oven for about
1 1/2 hours or until the rabbit is cooked.
Transfer the rabbit, without the sauce and vegetables, to a serving plate. Add the remaining olive oil to the sauce and boil for a few minutes to thicken it.
Spoon the vegetables and sauce over the rabbit and serve. Bon appétit!
If you enjoyed this Rabbit with capscicum and olives recipe (lapin aux poivrons et aux olives) then browse more French recipes and our most popular hainanese chicken rice recipe.
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