Rabbit Stew with Olives

Rabbit Stew with Olives


11 people made this

You can substitute any meat you like in this spicy stew, but the traditional is rabbit. Serve with rice and a salad. Enjoy!


Serves: 6 

  • 1 (1 1/2 kg) rabbit, cleaned and cut into pieces
  • 2 1/2 cups (625ml) water
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 green capsicum, chopped
  • 1/4 teaspoon saffron powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or to taste
  • 1 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • 1 bay leaf
  • 250g tomato pasta sauce or passata
  • 450g potatoes, peeled and quartered
  • 1/4 cup (60ml) dry white wine
  • 1/4 cup capers, drained
  • 1 cup (165g) raisins
  • 1/4 cup chopped green olives
  • 1/4 cup (60ml) olive oil
  • 1 (300g) tin baby peas, drained

Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

  1. Place the rabbit pieces in a deep frypan or casserole dish over medium heat along with the onion, garlic and green capsicum. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to a boil, then simmer for 20 minutes.
  2. Add the potatoes and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, tomato pasta sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.

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