A Symphony of Garlic and Olives: Roasted Rabbit, A Stinking Rose Classic
There are some dishes that transport you instantly, conjuring vivid memories with the first aromatic whiff. For me, this Roasted Rabbit with Garlic and Olives is one such dish. I first encountered it years ago in a vibrant San Francisco restaurant aptly named The Stinking Rose, a temple to all things garlicky. The sheer audacity of their garlic-centric approach was captivating, and this rabbit dish was a shining example of how humble ingredients, when treated with respect and bold flavor, can create something truly extraordinary. The memory of those tender rabbit pieces, bathed in the mellowed sweetness of roasted garlic and punctuated by briny olives, still lingers, a testament to the power of simple, honest cooking. It’s a recipe that has graced my table on many occasions since, each time evoking that initial culinary delight.
Recipe Overview
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
- Servings: 4
- Yield: 2 rabbits
- Dietary Type: Dairy-Free
Ingredients
This recipe embraces the bold flavors of garlic and olives, highlighting the natural richness of rabbit.
- 2 whole rabbits, cleaned and cut into pieces
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 5 tablespoons extra virgin olive oil, divided
- 1/2 cup garlic cloves
- 1/2 cup pitted green olives (such as Picholine or Spanish varieties)
- 3 sprigs fresh thyme, leaves chopped
Equipment Needed
To bring this delightful dish to life, you’ll need a few key kitchen staples:
- A large cast-iron skillet
- A shallow bowl for dredging
- A small bowl for tossing garlic
- A baking dish (large enough to hold the rabbit pieces comfortably)
- A serving platter
Instructions
The beauty of this Roasted Rabbit with Garlic and Olives lies in its straightforward preparation and the deep, comforting flavors it yields. Follow these steps carefully to achieve a truly memorable meal.
- Begin by preheating your oven to 350 degrees F (175 degrees C). This moderate temperature will allow the rabbit to cook through while the garlic and olives develop their rich flavors.
- In a shallow bowl, whisk together the all-purpose flour, salt, and fresh ground black pepper. This seasoned flour will create a lovely crust on the rabbit pieces as they brown.
- Dredge each piece of rabbit in the flour mixture, ensuring it is completely coated on all sides. Shake off any excess flour. This step is crucial for achieving a tender interior and a golden exterior.
- Heat 3 tablespoons of the extra virgin olive oil in a large cast-iron skillet over medium heat. Allow the oil to get shimmering hot before proceeding.
- Carefully place the flour-dredged rabbit pieces into the hot skillet. Sear the rabbit for 4-5 minutes on each side, until it achieves a beautiful, nicely browned exterior. You may need to do this in batches to avoid overcrowding the skillet, which would steam the rabbit instead of browning it.
- While the rabbit is searing, in a small bowl, toss the garlic cloves with 1 tablespoon of the extra virgin olive oil to coat them completely. This will prevent them from sticking and help them roast evenly.
- Once the rabbit is browned, transfer the pieces to a baking dish.
- Sprinkle the garlic cloves, pitted green olives, and chopped thyme leaves over the rabbit in the baking dish.
- Bake, uncovered, in the preheated oven for about 1 hour. The rabbit is ready when the garlic cloves are golden brown and tender, and the rabbit is browned on the outside and opaque throughout. You can test for doneness by inserting a fork into the thickest part of a piece of rabbit; it should be tender and flake easily.
- While the rabbit is in the oven, prepare your serving platter. Drizzle the remaining 1 tablespoon of extra virgin olive oil in an abstract pattern on a serving platter. This adds a touch of elegance and allows the rabbit juices to pool slightly.
- Carefully arrange the roasted rabbit pieces on top of the drizzled olive oil on the serving platter.
- Using a spoon, scoop the roasted garlic cloves and olives from the baking dish and sprinkle them over the rabbit.
- Serve immediately to enjoy the dish at its peak.
Expert Tips & Tricks
- Rabbit Preparation: If your rabbit isn’t already cut into pieces, ask your butcher to do so, or carefully do it yourself. Ensure all the giblets and any excess fat are removed. Patting the rabbit pieces dry before dredging helps the flour adhere better and promotes a crispier crust.
- Garlic Roasting: Don’t be afraid of the amount of garlic! Roasting mellows its pungent bite into a sweet, creamy delight. If you prefer a more intense garlic flavor, you can lightly smash some of the cloves before tossing them with oil.
- Olive Choice: The brininess of the green olives is essential to cut through the richness of the rabbit. Picholine olives offer a delicate, nutty flavor, while Spanish green olives provide a more robust, briny punch. Feel free to experiment with your favorite variety.
- Thyme Infusion: Fresh thyme is key here, its earthy aroma complementing the rabbit beautifully. If fresh thyme is unavailable, you can use about 1 teaspoon of dried thyme, but be mindful that dried herbs are more potent.
- Doneness Test: Rabbit can become dry if overcooked. The “opaque throughout” test is your best guide. If you’re unsure, use an instant-read thermometer – the internal temperature should reach 165 degrees F (74 degrees C) in the thickest part of the thigh.
- Browning is Key: Don’t skimp on the searing step. This initial browning creates a depth of flavor and a pleasing texture that baking alone cannot achieve.
Serving & Storage Suggestions
This Roasted Rabbit with Garlic and Olives is best enjoyed fresh from the oven, its aromas filling your kitchen.
- Serving: Present the dish family-style on a beautiful platter, showcasing the golden-brown rabbit, glistening garlic, and plump olives. It pairs wonderfully with crusty bread for soaking up any delicious pan juices, or with a simple side of roasted root vegetables or a light green salad.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often meld and deepen overnight, making it a great candidate for a delicious second meal.
- Reheating: To reheat, gently warm the rabbit pieces in a covered oven-safe dish at 300 degrees F (150 degrees C) until heated through, or in a skillet over low heat. Be careful not to overcook, as rabbit can dry out.
Nutritional Information
| Nutrient | Amount per Serving (approximate) | % Daily Value |
|---|---|---|
| Calories | 725.2 kcal | – |
| Calories from Fat | 335 kcal | – |
| Total Fat | 37.3 g | 57% |
| Saturated Fat | 8.4 g | 41% |
| Cholesterol | 205 mg | 68% |
| Sodium | 702.6 mg | 29% |
| Total Carbohydrate | 17.9 g | 5% |
| Dietary Fiber | 0.9 g | 3% |
| Sugars | 0.2 g | 0% |
| Protein | 75.4 g | 150% |
Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Variations & Substitutions
While this recipe is fantastic as is, here are a few ideas to personalize it:
- Herbal Notes: Feel free to experiment with other hardy herbs like rosemary or oregano alongside or in place of thyme.
- Citrus Zest: A touch of lemon zest added during the last 15 minutes of baking can brighten the flavors.
- Spicy Kick: For those who enjoy a bit of heat, a pinch of red pepper flakes can be added to the flour mixture or sprinkled over the rabbit before baking.
- Vegetable Additions: Roasted shallots, cherry tomatoes, or artichoke hearts can be added to the baking dish for a more complete meal.
- Olive Varieties: While green olives are traditional, Kalamata olives can add a deeper, fruitier note.
FAQs
Q: Is rabbit meat difficult to find?
A: Rabbit can often be found at specialty butcher shops, farmers’ markets, or in the frozen section of well-stocked grocery stores. It’s worth seeking out for its lean, tender, and flavorful qualities.
Q: Can I use boneless rabbit pieces?
A: While the bones add flavor and moisture during cooking, you can use boneless rabbit pieces if preferred. Adjust the cooking time accordingly, as boneless cuts may cook faster.
Q: How can I ensure the rabbit is tender and not tough?
A: Proper searing and avoiding overcooking are key. Rabbit is a lean meat, so it benefits from moderate temperatures and isn’t forgiving if cooked too long at high heat.
Q: Is this recipe suitable for a dinner party?
A: Absolutely! The flavors are sophisticated yet approachable, and the presentation can be quite elegant. It can be prepared ahead up to the point of baking, making it a stress-free option for entertaining.
Q: What kind of wine pairs well with this dish?
A: A medium-bodied red wine like a Pinot Noir, Chianti, or a Rhône blend would beautifully complement the savory rabbit and garlicky notes.
Final Thoughts
This Roasted Rabbit with Garlic and Olives is more than just a recipe; it’s an invitation to explore robust flavors and elegant simplicity. It’s a dish that speaks of rustic charm and culinary confidence, perfect for a quiet weeknight supper or an impressive gathering with loved ones. I encourage you to try this Stinking Rose classic, embrace the wonderful aroma of garlic that will fill your home, and savor every delicious bite. Share your experiences, your variations, and your triumphs – the culinary journey is always richer when shared.