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Rabbit with olives
Rabbit with olives

Rabbit with olives

Preparation 15 min
Cooking time 1 h 30 min
Servings 4


  • 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)


  1. In a small saucepan, heat 30 ml (2 tbsp) of butter over medium heat.
  2. Add the flour gradually to make a roux.
  3. Cook for 1 minute, stirring continuously.
  4. Remove from the heat and set aside.
  5. In a skillet, heat 30 ml (2 tbsp) of oil and 15 ml (1 tbsp) of butter over medium-high heat.
  6. Season the meat with salt and pepper.
  7. Sear the rabbit on all sides until nicely browned. Set aside.
  8. In a Dutch oven, heat the rest of the oil and butter over medium heat.
  9. Sweat the onion, without browning, for 3 to 4 minutes, stirring occasionally.
  10. Add the garlic and cook for another minute, stirring continuously.
  11. Pour in the white wine and chicken broth.
  12. Add the bay leaves and thyme, and season with salt and pepper.
  13. Place the rabbit in the Dutch oven.
  14. Cover and simmer slowly for about 1 hour.
  15. Remove the pieces of rabbit, bay leaves and sprigs of thyme.
  16. Add the tomato paste and stir.
  17. With a whisk, gradually add the roux until the desired consistency is reached.
  18. Whisk the sauce well, making sure the roux is well dissolved and without lumps.
  19. Add the olives and place the pieces of rabbit back into the Dutch oven.
  20. Cover and simmer slowly for about 15 minutes.
  21. At the last minute, add the Madeira, if desired, and stir.
  22. Serve immediately with fresh pasta and sautéed peppers.
Availability in stores