Rabbit, with its silky meat stays moist if you take care not to overcook it. Add some crumbled feta cheese when serving if you like. It is divine!

Serves: 6 Prep. time: 15′ Cooks in: 1:20′ Ready in: 1:35′

1 cup extra-virgin olive oil
1 rabbit, in portions
4 medium red onions, chopped
2 tbsp flour
300 g black olives, pitted
1 lemon, juice and zest
½ cup parsley, finely chopped
salt, black pepper

For the marinade
1 large red onion, finely chopped
2 carrots, finely chopped
2 large garlic cloves, mashed
1 sprig parsley
2 sprigs fennel
1 tbsp fennel seeds
1 tbsp black peppercorns
2 glasses white wine
1/2 cup white wine vinegar


Step 1
In a large bowl mix all marinade ingredients. Toss rabbit with marinade and fridge for 12 hours.

Step 2
Preheat oven at 180°C/fan. In a large pot heat oil on medium-high heat and cook rabbit portions until nicely colored. Stir in onion and cook for 1 minute. Add flour and when lightly brown add marinade liquid. When it comes to a boil transfer in a baking pan. Season with salt and pepper.

Step 3
Bake for 1 hour, basting rabbit with pan liquid every now and then. After 30 minutes stir in olives. 5 minutes before removing from the oven drizzle with lemon juice and sprinkle with zest. Lastly, sprinkle with parsley and serve.

Photo: Sotiris Papanikolaou – Food styling: Antonia Kati

Και η συνταγή στα ελληνικά: Κουνέλι με ελιές