Best 3 Cooking Rabbit Italian Style Recipes
Cooking rabbit Italian style is a delicious and flavorful way to enjoy this versatile meat. With its tender texture and delicate flavor, rabbit is a great choice for a variety of dishes, from stews and casseroles to roasted and grilled preparations. Italian cuisine offers a wide range of rabbit recipes, each with its own unique combination of herbs, spices, and other ingredients. Whether you are a seasoned cook or a beginner, you are sure to find a recipe in this article that will tantalize your taste buds and leave you wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
- Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
- Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
- Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
- Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 68 grams, SaturatedFat 7 grams, Sodium 1532 milligrams, Sugar 9 grams, TransFat 0 grams
BRAISED RABBIT, ITALIAN-STYLE
Recipezaar has some great rabbit recipes, and I intend to go through each one of them. But, tit for tat and in the meantime, here is a delicious and easy recipe from Marcella Hazan that we have enjoyed for years. For the two of us, I just use the thighs and/or loin and reduce the braising time. When company cringes at eating little furry things, I slice a skinless chicken breast half in two crosswise, brown it separately, and add it to the skillet with the wine. Wanna real treat? Sandwich a slice of cheese between two hot scoops of polenta, flatten slightly, and pour this gravy over all. The cheese melts, and the sauce seeps into the polenta, and ... ahhhhhh!
Provided by MariaLuisa
Categories Meat
Time 3h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the rabbit pieces in cold water and pat dry.
- In a deep wide skillet with a lid, put the oil, celery, garlic, and the rabbit in a single layer. Cover and simmer over low heat for about 2 hours. Turn the meat once or twice. If some of the ingredients begin to scorch, add a little water.
- After 2 hours, the rabbit may have thrown off a lot of liquid. Uncover the pan, turn the heat up to medium, and cook until the liquid has evaporated, turning the meat from time to time.
- Add the wine, rosemary, salt and pepper. Simmer, uncovered, until the wine has evaporated.
- Dissolve the bouillon cube, tomato paste, and sugar in the warm water. Pour it over the rabbit, and cook gently for another 12 to 15 minutes, basting and turning the rabbit two or three times.
- Serve immediately, accompanied by polenta if desired.
- (The dish may be prepared entirely ahead of time. Reheat gently with 2 to 3 tablespoons of water over low heat, covered, turning the meat occasionally.).
Nutrition Facts : Calories 417.8, Fat 21.7, SaturatedFat 5, Cholesterol 129.3, Sodium 1017.9, Carbohydrate 2.3, Fiber 0.3, Sugar 1.3, Protein 45.9
RABBIT ITALIAN STYLE
We have this usually on Easter.
Provided by JUNE`
Categories Italian Recipes
Time 1h15m
Yield 8
Number Of Ingredients 3
Steps:
- In a Dutch oven, cook salt pork over medium heat until fat melts. Cook rabbit in hot fat until well browned on all sides.
- Pour in enough sherry to cover meat. Simmer until sherry is absorbed for the most part and meat is very tender.
- Pour in remaining sherry, and simmer for just a few minutes (leave enough liquid in the pan for sauce).
Nutrition Facts : Calories 349.3 calories, Carbohydrate 14.5 g, Cholesterol 76.9 mg, Fat 17.7 g, Protein 23.5 g, SaturatedFat 6.1 g, Sodium 809.2 mg, Sugar 0.5 g
Tips:
- Choose a young rabbit for the most tender meat.
- Soak the rabbit in milk or buttermilk for several hours before cooking to help remove any gaminess.
- Brown the rabbit in olive oil before adding it to the sauce to help develop flavor.
- Use a variety of herbs and spices to flavor the sauce, such as rosemary, thyme, oregano, basil, garlic, and pepper.
- Simmer the rabbit in the sauce for at least 1 hour, or until the meat is fall-off-the-bone tender.
- Serve the rabbit with polenta, pasta, or mashed potatoes.
Conclusion:
Rabbit is a delicious and versatile meat that can be cooked in a variety of ways. Italian-style rabbit is a classic dish that is easy to make and sure to please everyone at the table. With its tender meat and flavorful sauce, this dish is a perfect way to enjoy rabbit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love