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Rabbit with olives & capers



Total: 45 min


10 min


35 min


2 servings
  • 200 g Rabbit
  • 80 g Green olive
  • 1 tablespoon capers
  • 1 Onions
  • 1 garlic clove
  • 1 strand Rosemary
  • 150 g Button mushroom
  • 160 g Frozen green peas
  • 100 mL White wine
  • 15 mL Olive oil
  • 2 pinch Salt
  • 2 pinch Pepper


  • Cut the rabbit into small pieces.
  • Fry the rabbit for 5 minutes in oil, in a casserole. Add salt and pepper.
  • Chop the onion and the garlic and fry in the casserole.
  • Add the capers, the olives and the white wine and reduce the sauce while stirring for 5 minutes.
  • Place the rosemary on top, cover and cook for 15 minutes.
  • Clean the mushrooms, cut into slices and add to the casserole.
  • Cover and cook for another 10 minutes.
  • Cook the peas in salted water for about 10 minutes (check packaging for cooking time).
  • Serve the rabbit with olives and capers along with peas.

Recipe tips

  • With a dairy product and a fruit, your meal will end on a great note.