Ingredients for 4 people:

  • 1 rabbit cut into pieces
  • 2 large onions, finely chopped
  • 2 tbsp. flour
  • 3 tbsp. PDO huile d’olive de la Vallée-des-Baux de Provence – olives maturées
  • 20 cl red wine
  • 1 orange
  • 1 tbsp. honey
  • 1 stock cube
  • 1 tbsp. red wine vinegar
  • 4 cardamom pods
  • 1 cinnamon stick
  • 3 star anise pods
  • 2 sprigs of thyme
  • 2 bay leaves
  • 12 juniper berries
  • 2 cloves
  • 1 tsp. paprika
  • Salt & pepper

Preparation:

Fry the onions in 1.5 tbsp. olive oil. Add the pieces of rabbit to sear them, then add the vinegar. Sprinkle with flour and stir.

Add the wine, orange juice, orange zest, honey, stock cube, spices, paprika and 1.5 tbsp. olive oil. Mix well and cover with water.

Simmer for around 40 minutes. Keep an eye on the level of the liquid and the cooking. The sauce should be fairly thick. Check the seasoning and serve.

Our suggestion: as a garnish, we recommend mashed potatoes with olive oil.

We advise you to use a traditional-tasting PDO olive oil from Vallée des Baux-de-Provence – olives maturées (matured olives) for its aromas of preserved olives, black olives, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread, that go very well with rabbit.

You can also use PDO olive oil from Aix-en-Provence – olives maturées or PDO Provence – olives maturées.