Rabbit stew with olives and orange by Julien Allano
Ingredients
For
4
personnes
Tip
Rabbit with olives – a comforting and delicious dish!
Instructions
- Debone the rabbit loins and keep the fillets.
- Blanch the ‘Délice’ potatoes for 5 minutes.
- Sauté the unpeeled garlic cloves in 15cl of Nyons olive oil (PDO), along with the thyme and bay leaf, for 35 minutes over a very low heat.
- Fry the potatoes in the garlic oil. Sauté them until they turn a light golden colour.
- Add the confit garlic and Nyons olives.
- Pan-fry the rabbit loins until ‘tender’.
- Deglaze with the juice and zest of one orange. Reduce.
- Add the meat juices. Reduce again.
- Glaze the rabbit loins with the juice you have made, and serve everything piping hot.
Tip
Rabbit with olives – a comforting and delicious dish!
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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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