Rabbit confit in olive oil, with citrus fruits and herbs

Huile d'olive de Provence – olives maturées PDO Olives noires de Nyons PDO
Mature flavour
Lapin confit à l’huile d’olive, agrumes et herbes
Photo credit: Céline de Cérou
Treat yourself to this delicious, hearty dish, enhanced with Provençal olive oil – PDO matured olives! 
A PDO
Preparation
20 min
A PDO
Cooking time
1h30
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 4 rabbit legs (or 1 rabbit, cut into pieces)
  • 3 c. à soupe Provençal olive oil – ripened olives PDO
  • Zest and juice of 1 organic orange
  • Zest and juice of 1 organic lemon
  • 2 branches fresh thyme
  • 1 branche fresh rosemary
  • 2 gousses cloves of garlic in their skins
  • 1 feuille bay leaf
  • 50 cl of vegetable stock
  • Camargue salt (freshly ground pepper)
  • 10 cl white wine
  • 200 g orzo
  • ½ butternut squash
  • 1 poignée rocket or mixed salad leaves
  • 1 poignée black olives from Nyons PDO
  • 1 c. à soupe capers
  • 1 c. à café set-aside citrus zest
  • A drizzle of olive oil and lemon juice to season

Astuce

Which olive oil should you choose? Go for a Provence olive oil – PDO ripened olives (ripe flavour) – for its notes of black olives, candied fruit, forest floor and/or toast. Or the PDO olive oil from Aix-en-Provence – ripe olives, the PDO olive oil from the Vallée des Baux-de-Provence – mature olives, and the ‘mature flavour’ olive oils from France. And what about the olives? We recommend PDO black olives from Nyons, prepared in brine. These olives offer fruity notes, with hints of woodland, red berries, ripe olives, chocolate and vanilla. Don’t have any? You could also choose PDO olives from Nice, or PDO black olives from the Baux-de-Provence valley... 

Instructions

  • Place the pieces of rabbit in a casserole dish with a drizzle of Provençal olive oil – PDO matured olives – and brown for a few minutes.

  • Add 10 cl of vegetable stock, 10 cl of white wine, the citrus zest and juice, thyme, rosemary, garlic and bay leaf. Season with salt and pepper, then mix well.

  • Cover and cook for 1 hour 30 minutes over a very low heat (150°C), turning the pieces halfway through cooking, basting regularly with the cooking juices and adding the vegetable stock as and when required.
  • The rabbit should be tender and fall apart easily.

  • Wash and peel the squash. Cut it into cubes, mix with 1.5 tablespoons of Provençal olive oil – PDO ripened olives – along with some oregano, thyme, salt and pepper, then bake in the oven at 180°C for 15 minutes.

  • Cook the orzo in boiling salted water, then drain. Once cooked, toss in a frying pan with a little olive oil to give it a slightly toasted flavour.

  • Add the roasted squash, rocket, olives, capers and a drizzle of Provençal olive oil – matured olives PDO. Drizzle over a little of the rabbit’s cooking juices.

  • Sprinkle with fresh parsley and a little orange zest for a touch of freshness.

Astuce

Which olive oil should you choose? Go for a Provence olive oil – PDO ripened olives (ripe flavour) – for its notes of black olives, candied fruit, forest floor and/or toast. Or the PDO olive oil from Aix-en-Provence – ripe olives, the PDO olive oil from the Vallée des Baux-de-Provence – mature olives, and the ‘mature flavour’ olive oils from France. And what about the olives? We recommend PDO black olives from Nyons, prepared in brine. These olives offer fruity notes, with hints of woodland, red berries, ripe olives, chocolate and vanilla. Don’t have any? You could also choose PDO olives from Nice, or PDO black olives from the Baux-de-Provence valley... 
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.

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