Rabbit with olives and rosemary (Coniglio con rosmarino e olive nere) from Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie by Fabrizia Lanza and Kate Winslow

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on February 28, 2016

    This is a delicious and simple recipe but it needed tweaks. First, I recommend searing the rabbit and then cooking the onions to avoid burning the onions. Second, the recipe cooks the rabbit parts the same amount of time, but the white meat cooks much faster (like chicken). It simply can't cook as long as the recipe states without turning bone dry. I suggest browning the rabbit at the same time but only adding the white meat pieces halfway through (like the optional potato addition). Speaking of the potatoes, they were a wonderful addition and I would definitely include them again. The amount of wine called for is too much just for the rabbit but is perfect if the potatoes are added.

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