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The main dish, Mediterranean

Rabbit with olives and sun dried tomatoes

Rabbit with olives and sun dried tomatoes is a Mediterranean stew for 6 people, needing 30 minutes of active work spread over the day before and the day itself. The whole dish is cooked the day before, you only reheat it and steam the potatoes before guests arrive. It's an easy recipe, about €4.70 per person, and the key is simmering the meat on very low heat so it stays tender.

A rabbit stew with olives, sun dried tomatoes and thyme, a sunny dish for a dinner with friends.

Rabbit with olives and sun dried tomatoes
For
6 people
Work
30 min
Total time
2 h
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€4.70
Calories per person
560 kcalcalculated by Kiloach, your weight coach

The rabbit simmers slowly with thyme, white wine and garlic, then takes on black olives and sun dried tomatoes near the end of cooking, which bring concentrated sweetness and a salty edge. The meat stays tender, the sauce short and fragrant, with that sunny Mediterranean character that comes through without any fuss.

This is a good choice for a dinner with friends from spring through fall, when you want a relaxed meal that doesn't tie you to the stove on the day. It pairs well with a simple menu, a fresh vegetable starter and a fruit based dessert, nothing overly elaborate.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 1 h 25
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 30 min
  4. When it's time to serve 1 step

The day before, you brown the rabbit, simmer it with onion, garlic and thyme, then add the olives and sun dried tomatoes before letting it cool in the fridge. Just before guests arrive, you gently reheat the rabbit covered and steam the potatoes. At serving time, you plate it and spoon over the sauce, with the pepper added at the very last moment.

The ingredients

6 people

Butcher

  • Rabbits, cut into pieces 2

Pantry

  • Black olives 120 g
  • Sun dried tomatoes 200 g
  • Dry white wine 25 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 4 cloves
  • Onions 2
  • Fresh thyme 6 sprigs
  • Potatoes 1 kg

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Brown the rabbit pieces in the oil and set them aside. 15 min

    Brown over high heat in batches for a good color.

  2. Cook the onion and garlic, deglaze with the white wine, add the rabbit back with the thyme and let it simmer covered. 1 h

    Rabbit dries out fast, keep the heat very low.

  3. Add the olives and sun dried tomatoes near the end of cooking, then let it cool. 10 min

    Save a bit of their oil for the sauce.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Gently reheat the rabbit covered and steam the potatoes. 30 min

    Add a little water if the sauce is too thick.

When it's time to serveThe final touches, right in front of your guests.

  1. Plate the rabbit with the potatoes and spoon the sauce over.

    Add plenty of fresh ground pepper right before serving.

Our tips to get it right

  • Pick sun dried tomatoes that are plump and jarred in olive oil, they hold up to cooking better than dry packaged ones.
  • Go easy on salt early on, the olives and tomatoes already bring plenty, taste and adjust only at the end.
  • If the sauce looks too thin when reheating, simmer uncovered for a few minutes to let it reduce slightly.

The variations

  • Swap the rabbit for free range chicken pieces, the simmering time stays the same and the olive and tomato flavors work just as well.
  • For a meatless version, replace the rabbit with roasted summer vegetables, eggplant and zucchini, added near the end with the olives.
  • For kids unfamiliar with rabbit, serve the sauce over pasta instead of potatoes, it softens the dish visually and in flavor.

What to serve it with

  • Fennel and citrus salad as a starter
  • Crusty bread for the sauce
  • A chilled dry rosé

Storage

The rabbit keeps 2 to 3 days in the fridge in a sealed container. It freezes well, without the potatoes, for up to 2 months. Reheat it gently covered, adding a splash of water if the sauce has thickened.

Questions about this recipe

Can I make this recipe with a whole uncut rabbit?

Yes, ask your butcher to cut it into pieces, or do it yourself with a sharp knife. Pieces cook more evenly than a whole rabbit.

Which olives work best for this dish?

Meaty black olives like Kalamata or Nyons olives work well, pitted so they're easier to eat. Avoid bland olives from a basic jar.

How can I plate this for a slightly fancier dinner?

Serve the rabbit in a large shallow dish, potatoes around it, sauce spooned over, with a fresh thyme sprig on top. An earthenware dish adds to the Mediterranean feel.

Can I use regular dried tomatoes instead of sun dried tomatoes in oil?

Yes, but soak the dried tomatoes in warm water for a few minutes first, otherwise they stay too firm. Jarred tomatoes in oil stay softer overall.

Can a rabbit with olives and sun dried tomatoes be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a rabbit with olives and sun dried tomatoes?

Allow 2 h in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a rabbit with olives and sun dried tomatoes?

About 560 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a rabbit with olives and sun dried tomatoes cost?

About €4.70 per person, that's €28.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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