Cooked slowly, this recipe for Rabbit Stew with Grapes and Olives has a delicious balance of sweet and savory flavors. Seasoned with green onions and sage leaves, the white wine broth for this savory rabbit stew pairs wonderfully with the saltiness of green onions and the sweet tartness of white grapes. Be sure to use pitted olives and seedless grapes. This stew takes a while to cook, but it is not at all labor intensive, making it a wonderful wintertime stew that you can make on a weeknight.
- Heat 4 tablespoons of extra virgin olive oil in a large, heavy bottom saucepan and brown the rabbit pieces well.
- Add the finely chopped green onion and the whole sage leaves.
- Season with salt and saute for approximately 10 minutes.