Best 2 Rabbit Italian Style Recipes

Welcome to the world of delectable Italian rabbit recipes! Italian cuisine has a rich history of preparing this versatile meat in a variety of ways, each dish infused with unique flavors and culinary traditions. Whether you prefer a hearty stew simmered with aromatic herbs, a succulent roasted rabbit with crispy skin and tender meat, or a flavorful cacciatore with its vibrant tomato sauce, this article will guide you through the best Italian rabbit recipes to tantalize your taste buds. Get ready to discover the culinary secrets of preparing rabbit in the authentic Italian style, using fresh ingredients, time-honored techniques, and a passion for creating memorable meals that will impress your family and friends.

Let's cook with our recipes!

RABBIT ITALIAN STYLE

Rabbit Italian Style image

We have this usually on Easter.

Provided by JUNE`

Categories World Cuisine Recipes European Italian

Time 1h15m

Yield 8

Number Of Ingredients 3

Ingredients

1 (2 pound) rabbit, cut into small pieces
¼ pound salt pork
1 (750 milliliter) bottle sweet sherry

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

ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS

Italian-Style Braised Rabbit With Rosemary and Mushrooms image

Provided by David Tanis

Categories dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 whole rabbit (2 1/2 to 3 pounds)
Olive oil
Salt and pepper
Flour, for dusting
2 cups onions, finely diced
2 cups leeks, finely diced
6 garlic cloves, minced
2 tablespoons rosemary, roughly chopped
1 tablespoon crumbled dry porcini mushrooms, soaked in warm water to soften, drained and finely chopped
8 ounces cremini or portobello mushrooms, thickly sliced
Pinch of red pepper flakes
1 cup chopped canned tomatoes, or home-preserved, if possible
1/2 cup dry white wine
1 cup unsalted chicken broth

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

Tips:

Choose the freshest rabbit meat available for the best flavor and texture.
Browning the rabbit pieces in a large pot or Dutch oven before braising helps to develop a rich, flavorful sauce.
Use a variety of vegetables in the braising liquid to add flavor and nutrition to the dish.
Red or white wine can be used in the braising liquid, depending on your preference.
Be sure to season the braising liquid well with salt and pepper.
Cover the pot and braise the rabbit for at least 1 hour, or until the meat is tender and falling off the bone.
Serve the rabbit with your favorite sides, such as mashed potatoes, rice, or pasta.

Conclusion:

Rabbit Italian Style is a delicious and flavorful dish that is sure to impress your family and friends. With its tender meat and rich, savory sauce, this dish is a perfect comfort food for a cold winter night. So next time you're looking for a new and exciting recipe to try, give Rabbit Italian Style a try. You won't be disappointed!