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Slow-Braised Rabbit with Olive‑Caper Lemon Sauce and Sautéed Zucchini Ribbons

4 servings · 3.5 g net carbs

3.5g Net carbs 47.6g Fat 92.8g Protein 837.3 kcal

3.5g Net carbs · 47.6g Fat · 92.8g Protein · 837.3 kcal

Slow-Braised Rabbit with Olive‑Caper Lemon Sauce and Sautéed Zucchini Ribbons

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 20 min  ·  cook 1 hr 30 min  ·  total 1 hr 50 min  ·  difficulty hard

Slow-braised rabbit is seared and finished in a lemon-scented chicken stock with capers, green olives and thyme. The braise is reduced and glazed with unsalted butter and olive oil to make a glossy pan sauce that coats the meat. A quick sauté of zucchini ribbons with garlic and lemon juice provides a bright, low‑carb vegetable component. The sauce reduces enough to cling to the rabbit and a scattering of parsley preserves a fresh counterpoint.

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Ingredients

  • rabbit
    1200 g
  • olive oil
    50 g
  • unsalted butterButter, Without salt
    40 g
  • garlicGarlic, Raw
    8 g
  • capersCapers, Canned
    12 g
  • green olivesOlives, Green
    30 g
  • chicken stockSoup, Stock, chicken, home-prepared
    200 ml
  • thyme
    4 g
  • lemon juiceLemon juice, Raw
    20 ml
  • zucchiniBaby, Squash, zucchini, raw
    80 g
  • saltSalt, Table
    6 g
  • black pepperSpices, Pepper, black
    2 g
  • parsley
    6 g

Equipment

  • ovenproof Dutch oven
  • 12-inch skillet
  • vegetable peeler

Method

  1. Preheat the oven to 160°C (325°F).
  2. Pat the rabbit dry and season all over with salt and black pepper.
  3. Heat olive oil in an ovenproof Dutch oven over medium-high heat and sear the rabbit in batches until well browned on all sides; transfer seared pieces to a plate.
  4. Reduce heat, add unsalted butter to the pot, then sauté garlic and thyme until aromatic; stir in capers and green olives and cook briefly to warm their flavor.
  5. Pour in chicken stock and lemon juice, scrape up brown bits from the bottom of the pot and bring the liquid to a gentle simmer.
  6. Return the rabbit to the pot, cover, and transfer to the oven to braise until tender, about 90 minutes.
  7. While the rabbit braises, make zucchini ribbons with a vegetable peeler and sauté them in a skillet with a little olive oil and garlic until just tender; finish with lemon juice and season with salt and black pepper.
  8. When the rabbit is done, remove the meat to a platter and reduce the braising liquid on the stove until it thickens enough to coat the back of a spoon; swirl in a bit more unsalted butter off the heat to finish the sauce.
  9. Plate the rabbit over the zucchini ribbons, spoon the olive‑caper lemon sauce over the meat, and scatter parsley before serving.
Preheat the oven to 160°C (325°F).

Tips

Pro tip

  • Brown rabbit in batches so the fond builds; that browned bit is the base of the sauce.
  • If the sauce is thin after braising, reduce it uncovered on the stove until it coats the back of a spoon.
  • Make zucchini ribbons with a vegetable peeler so they cook quickly and stay tender.

Frequently asked questions

Can I use a different protein instead of rabbit?
Yes, use bone-in chicken thighs as a substitute. Chicken thighs braise in a similar time frame and keep the dish rich; reduce the oven time if pieces are small so they do not overcook.
What can I use instead of green olives in the sauce?
Black olives can replace green olives for a milder, less briny profile. The recipe relies on the olive saltiness for balance, so keep capers in the sauce if you swap olives to maintain that savory note.
My rabbit is still tough after braising, what should I do?
Continue braising gently until the meat yields to a fork, checking every 15 minutes. Lower oven temperature slightly and add a splash more chicken stock if the liquid is nearly gone to avoid drying the meat while it tenderizes.
The sauce is bitter after reducing, how can I fix it?
Swirl in a small amount of unsalted butter off the heat to round and tame bitterness, and add a little lemon juice to brighten without increasing perceived bitterness.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

3.5g Net carbs 2% 33% 64%
Net carbs Fat Protein
3.5 gNet carbs
92.8 gProtein
47.6 gFat
1 gFiber
837.3Calories

Electrolytes

Na1878 mgSodium
K1081 mgPotassium
Mg75 mgMagnesium

Minerals

Calcium
86 mg
Iron
7.83 mg
Magnesium
75 mg
Phosphorus
714 mg
Potassium
1081 mg
Zinc
7.38 mg
Copper
0.630 mg
Selenium
—

Vitamins

Vitamin A
84 µg
Vitamin C
12.8 mg
Vitamin D
0.0 µg
Vitamin E
—
Vitamin K
—
Thiamin (B1)
0.219 mg
Riboflavin (B2)
0.583 mg
Niacin (B3)
22.36 mg
Pantothenic acid (B5)
—
Vitamin B6
1.115 mg
Folate
39 µg
Vitamin B12
19.40 µg

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

416.2 g per serving

5 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.