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Rabbit with green olives recipe is more than just a comforting meal—it’s a Mediterranean-inspired dish that brings simplicity and depth to your table. With tender rabbit, slow-cooked garlic, green olives, and herbs, this recipe delivers bold flavor without the fuss. Whether it reminds you of something your grandparents made or you’re exploring rabbit for the first time, it’s a dish worth knowing. In this article, I’ll guide you through the story behind it, the steps to get it just right, and subtle variations to make it your own. Let’s cook something memorable, one rustic bite at a time.
Rabbit with Green Olives Recipe – A Mediterranean Classic You’ll Love
A Rustic Memory in Every Bite
I still remember the first time I watched my dad carefully sear rabbit in a cast iron pot. It was a Sunday, the kind where time slows down and all you hear is a gentle simmer and maybe the wind nudging the trees outside. He had sourced the rabbit from a friend who raised them on the edge of town. I was skeptical—until I smelled the olives, apple cider vinegar, and thyme filling the kitchen. That moment lit a fire in me.
This rabbit with green olives recipe is more than just a dish. It’s a warm memory from my Northern California childhood and a tribute to rustic Mediterranean cooking. The saltiness of green olives pairs beautifully with the subtle sweetness of slow-cooked rabbit. The real secret? A long, slow braise that gives you tender meat and a sauce worth sopping up with crusty bread.
Since embracing a plant-forward kitchen, I’ve adapted this dish for guests with plant-based preferences too—but today, we’re keeping it traditional. And if you love green olives like I do, you’ll find their magic in this green olive pizza or these savory cracked green olives.
Ingredients
- 1 whole rabbit, cut into 6–8 pieces
- ¾ cup green olives (pitted, preferably cracked)
- 100g smoked turkey, chopped (optional)
- 1 medium onion, sliced thin
- 3 cloves garlic, minced
- ½ cup apple cider vinegar
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 2 tsp fresh thyme (or 1 tsp dried)
- 1 bay leaf
- 1 cup chicken or vegetable stock
- Salt and pepper to taste
Steps
- Warm a splash of olive oil in a large Dutch oven over medium heat. Brown rabbit pieces for about 5–6 minutes per side. Remove and set aside.
- Add smoked turkey (if using) and sauté until just golden. Add onions and garlic. Cook until soft, about 5 minutes.
- Stir in tomato paste and deglaze with apple cider vinegar. Let simmer for 2 minutes.
- Add olives, thyme, bay leaf, and rabbit back to the pot. Pour in stock until meat is just covered.
- Let it come to a gentle simmer, then cover the pot and turn the heat down to low. Cook for 1.5 hours, stirring occasionally.
- Once tender, shred rabbit (if preferred) and serve with sauce over pasta or mashed potatoes.
Rabbit, Reimagined with Olive Depth
Choosing the Right Rabbit (And Why It Matters)
Not all rabbit is the same—and when it comes to making this dish shine, sourcing matters. If you have access to fresh, locally raised rabbit, that’s ideal. It tends to be more tender and flavorful than mass-produced options. Look for cuts with a bit of fat around the saddle and hind legs, as those parts hold up best during a slow simmer. You can even explore high-quality rabbit cuts like saddle and leg online from trusted suppliers committed to ethical farming. A well-prepared rabbit with green olives recipe depends on patience, not shortcuts, and quality ingredients make every step count.
When prepping your rabbit, ask your butcher to portion it into six or eight pieces for even cooking. If you’re working with frozen rabbit, let it thaw slowly in the fridge overnight to preserve texture.
Olives: The Green Heart of the Dish
Green olives bring this dish to life. They add that salty, slightly bitter bite that balances the mildness of the rabbit. Cracked green olives are best here—they soak up flavor and break down just enough during cooking to become silky and rich. Try to avoid canned varieties with additives and go for brined, jarred olives instead.
The flavor transformation is incredible—just like the one we love in our green olive soup, where the olive is the star. This recipe lets the olives infuse the entire dish, not just sit on top. And if you’re curious about olive textures, these cracked green olives are worth keeping on hand for many meals beyond this one.
Cooking should be simple, satisfying, and soulful—just like everything on Plant Powered Recipe.
Cooking the Perfect Rabbit with Green Olives
Proven Techniques for Tender, Flavorful Rabbit
Rabbit cooks differently than beef or chicken—it’s lean, delicate, and benefits from low, steady heat. Once seared, the real magic happens in the simmer. Make sure the rabbit is almost fully covered with broth and that your pot holds heat evenly. You’re not just cooking meat—you’re coaxing out depth. A slow simmer over 90 minutes lets everything mellow, and the meat becomes fork-tender without falling apart.
There’s no rush. This rabbit with green olives recipe is all about taking your time and building flavor with each step. Garlic, tomato paste, and cracked olives do their job in the background while the rabbit soaks up every bit of it. Don’t skip seasoning in stages—add a pinch of salt when you sear, and taste again at the end.
Tools That Help You Nail It Every Time
A heavy Dutch oven or enamel-lined cast iron pot works best here. It holds heat, seals in moisture, and creates the perfect braising environment. A wooden spoon helps you deglaze the bits at the bottom of the pan—those caramelized scraps are flavor gold.
You can prep this dish hours ahead or even let it rest and reheat before serving. The flavors deepen over time. This is the same philosophy we follow in every slow-cooked dish on Plant Powered Recipe—honor the ingredients, and let them shine.
Green olives truly hold their own in dishes like this and our green olive pizza, where they bring both bite and richness. When cooked gently, they soften into the broth, adding just the right tang.
Here’s Part 4 with a clean, HTML-style comparison table added to enhance readability and boost on-page SEO. This gives your readers a quick visual reference for choosing their ideal version of the recipe.
Serving Suggestions + Variations
Pasta, Potato Purée, or Crusty Bread?
Once your rabbit with green olives recipe is finished, the only question left is how to serve it. For something hearty, soft mashed potatoes catch the sauce perfectly. If you prefer something rustic and shareable, go with thick slices of grilled sourdough to mop up the juices. Want something more Mediterranean? Toss the shredded rabbit into wide pasta like pappardelle or tagliatelle and ladle the olive-studded sauce over top.
This dish also holds well for leftovers and tastes even better the next day. That’s why it fits right in with the slow-simmered flavor of our green olive soup—it’s the kind of comfort food that builds over time.
Make It Plant-Based: Lentils + Olives Version
If you’re cooking for plant-based friends or just switching things up, lentils are a great substitute. Use brown or green lentils—they hold their shape, absorb flavor beautifully, and still bring that earthy base. Begin by sautéing onions and garlic, then add the cracked green olives. Stir in the lentils and pour in a splash of vegetable broth to bring it all together. Let everything simmer until tender. Mix in a spoonful of tomato paste to deepen the flavor, and sprinkle in some thyme for a touch of earthy warmth. This variation captures the essence of a rabbit with green olives recipe—minus the meat, but with all the bold, comforting depth.
Olives, once again, are the star. Their salty complexity carries the whole dish, much like they do in our cracked green olives feature.
Here’s a quick comparison of serving and swap ideas:
| Option | Pairing or Swap | Why It Works |
|---|---|---|
| Pasta | Tagliatelle or Pappardelle | Holds sauce and shredded rabbit perfectly |
| Mashed Potatoes | Butter or olive oil-based purée | Balances the saltiness of olives |
| Crusty Bread | Sourdough or ciabatta | Perfect for scooping up the sauce |
| Vegan Swap | Brown or green lentils | Maintains texture and holds Mediterranean flavor |
Whether you’re going traditional or plant-based, this recipe adapts beautifully while keeping its soul intact. The rabbit brings tenderness, the olives bring boldness, and together they make something worth gathering around the table for.
Frequently Asked Questions
Are olives good for rabbits?
Not at all—this is a common mix-up. While this rabbit with green olives recipe celebrates bold Mediterranean flavors, it’s made for humans. Rabbits as pets have very delicate digestive systems and should never be fed olives, which are too salty and fatty for them.
Why do you soak rabbit before cooking?
Soaking—or marinating—helps break down connective tissue, especially in wild or lean cuts. It also infuses the meat with aromatic flavor and moisture, making your final dish tender and juicy. For this recipe, you can marinate the rabbit with herbs and a bit of lemon juice or vegetable broth for a few hours before cooking.
What is coniglio alla ligure in English?
Coniglio alla Ligure translates to “Ligurian-style rabbit.” It’s a classic Italian preparation where rabbit is cooked with green olives, pine nuts, rosemary, and garlic. This rabbit with green olives recipe is a close cousin, drawing from that same rustic coastal tradition without overcomplicating the ingredients.
How to cook a good rabbit?
Keep it low and slow. The best rabbit dishes are gently braised with aromatics and a good cooking liquid like broth. You want to avoid high heat or fast cooking, which can make the meat tough and dry. Always give rabbit time to soften and soak in the flavors—especially when cooking it with ingredients as bold as cracked green olives.
Conclusion
This rabbit with green olives recipe is the kind of dish that brings people together. It’s humble, rich in tradition, and full of layered, savory flavor that doesn’t need anything fancy—just good ingredients and a little patience. Whether you serve it over pasta, creamy mashed potatoes, or grilled bread, it’s a meal that invites comfort and conversation. If you’re cooking for a crowd or just for yourself, it’s a recipe that reminds you why slow food is still the best food. And if you try the lentil-based variation? You’re still in for something deeply satisfying.
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Rabbit with Green Olives Recipe
- Total Time: 1 hour 50 minutes
- Yield: 4 servings 1x
Description
A rustic Mediterranean rabbit with green olives recipe made without alcohol. Braised gently with herbs, garlic, and rich olive depth.
Ingredients
1 whole rabbit, cut into 6–8 pieces
¾ cup green olives (pitted or cracked)
100g smoked turkey, chopped (optional)
1 medium onion, sliced thin
3 cloves garlic, minced
½ cup broth (chicken or vegetable)
1 tbsp tomato paste
1 tbsp apple cider vinegar (or lemon juice)
2 tbsp olive oil
2 tsp fresh thyme
1 bay leaf
Salt and pepper to taste
Instructions
1. Brown rabbit pieces in oil over medium heat, then set aside.
2. Sauté smoked turkey (if using), onions, and garlic until soft.
3. Add tomato paste, olives, and herbs. Stir to combine.
4. Return rabbit and pour in broth until just covered.
5. Cover and simmer on low for 90 minutes, stirring occasionally.
6. Shred rabbit if desired and serve over pasta or potatoes.
Notes
You can substitute lentils for rabbit for a plant-based version.
Cracked green olives work best for deep flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 360
- Sugar: 3g
- Sodium: 890mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 115mg
Keywords: rabbit with green olives recipe, Mediterranean rabbit, olive stew