Olive oil rabbit with smashed olives and skordalia mash

Capture some of those holiday memories and try Paul Bloxham's Greek-style rabbit with creamy garlic and almond mash
By Paul Bloxham
Olive oil rabbit with smashed olives and skordalia mash
  • Rating:
  • Serves: 4
  • Cook Time: 1 minutes 15
  • Prep Time: 15 minutes
  • Effort: easy


For the rabbit

  • 150 ml olive oil
  • 1 kg rabbit, x2
  • 1 Greek (Loukaniko) sausages, chopped
  • 2 onions, finely chopped
  • 2 sticks celery, finely chopped
  • 2 carrots, finely chopped
  • 10 clove garlic, sliced
  • 350 ml dry white wine
  • 2 kg tomatoes, skinned, deseeded and finely chopped
  • 250 ml chicken stock
  • 250 g black Kalamata olives, in olive oil pitted and smashed
  • 4 sprigs rosemary
  • 1 tsp cumin seeds
  • 2 bay leaves

For the garnish

  • 2 tbsp preserved lemons, washed and finely sliced
  • 2 tbsp parsley, chopped

For the skordalia mash

  • 1 kg DesirĂ©e potatoes, cut into chunks
  • 100 ml olive oil
  • 100 ml single cream
  • 1 heads garlic, roasted and pureed
  • 100 g ground almonds
  • 1 pinches freshly ground white pepper, to taste


1. Preheat the oven to 180?C/gas 4. Heat the oil in a large flameproof casserole over a medium-high heat. Place the rabbit in the pan and brown it all over, 2 3 minutes per side. Remove and set aside.2. Add the sausage, onion, celery, and carrot and cook, stirring until beginning to brown. Stir in the garlic and cook for 1 minute.3. Pour in the wine and tomatoes and bring to the boil. Cook until the mixture has reduced by half.4. Add the stock, browned rabbit, olives, rosemary sprigs, cumin, and bay leaves. Season well, bring to a simmer and cover. Transfer to the oven and cook for 1 hour.5. Bring a pan of salted water to the boil and cook the potatoes until tender. Mash the potatoes.6. Heat the olive oil, cream and garlic together in a small pan and beat into the potatoes. Stir in the almonds and season to taste with salt and white pepper.7. Remove the rabbit from the oven and garnish with the chopped lemon, chopped parsley. Serve the rabbit with the mash

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