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Ingredients
- 60 ml (4 tbsp) butter
- 45 ml (3 tbsp) all-purpose flour
- 45 ml (3 tbsp) olive oil
- 1 rabbit, about 1.1 kg (2 1/2 lb), cut into pieces
- Salt and freshly ground black pepper
- 2 medium onions, thinly sliced
- 3 garlic cloves, finely chopped
- 500 ml (2 cups) white wine
- 375 ml (1 1/2 cups) chicken broth
- 2 bay leaves
- 3 to 4 sprigs of fresh thyme
- 30 ml (2 tbsp) tomato paste
- 125 ml (1/2 cup) green olives, pitted
- 60 ml (1/4 cup) Madeira (optional)
Preparation
- In a small saucepan, heat 30 ml (2 tbsp) of butter over medium heat.
- Add the flour gradually to make a roux.
- Cook for 1 minute, stirring continuously.
- Remove from the heat and set aside.
- In a skillet, heat 30 ml (2 tbsp) of oil and 15 ml (1 tbsp) of butter over medium-high heat.
- Season the meat with salt and pepper.
- Sear the rabbit on all sides until nicely browned. Set aside.
- In a Dutch oven, heat the rest of the oil and butter over medium heat.
- Sweat the onion, without browning, for 3 to 4 minutes, stirring occasionally.
- Add the garlic and cook for another minute, stirring continuously.
- Pour in the white wine and chicken broth.
- Add the bay leaves and thyme, and season with salt and pepper.
- Place the rabbit in the Dutch oven.
- Cover and simmer slowly for about 1 hour.
- Remove the pieces of rabbit, bay leaves and sprigs of thyme.
- Add the tomato paste and stir.
- With a whisk, gradually add the roux until the desired consistency is reached.
- Whisk the sauce well, making sure the roux is well dissolved and without lumps.
- Add the olives and place the pieces of rabbit back into the Dutch oven.
- Cover and simmer slowly for about 15 minutes.
- At the last minute, add the Madeira, if desired, and stir.
- Serve immediately with fresh pasta and sautéed peppers.
