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Cover: Mamma Mia!

07May 12

Braised Rabbit

Braised Rabbit

Nowadays you don’t have to go out with a gun to bag your own bunny; local farmers sell it at market or in their increasingly common farm shops. Most butchers can get it easily if they don’t already have it, and some of the bigger stores might have it on the meat counter.

Farmed rabbit tends to be plumper, whilst wild rabbit is leaner, darker, and might have lead shot in it, depending on how it was killed (make sure you find out!). It’s most convenient to buy rabbit prepared. Cooking a whole rabbit should feed four modestly or provide enough for two meals if cooking for just two. (Also try this English rabbit pie.)

Ingredients:

  • 2 or 3 tablespoons of olive oil
  • 100ml white wine
  • 1 tablespoon of vinegar (balsamic is best!)
  • 1 onion, coarsely chopped
  • 1 stick of celery, coarsely chopped
  • 4 cloves garlic, finely chopped
  • 1 rabbit (prepared by your butcher), chopped into nugget-sized serving pieces
  • 300ml stock (can be vegetable, chicken or lamb)
  • 1 teaspoon rosemary*
  • 1 teaspoon thyme*
  • 1 teaspoon oregano*
  • 3 or 4 sprigs of fresh parsley, finely chopped
  • Salt and pepper

* These herbs can be fresh or dried.

Method:

1 – Season the rabbit with salt and fresh ground black pepper. Heat the olive oil in a large cast iron casserole dish (or similar), at a medium setting. Once the oil has heated, brown the rabbit in batches, turning to ensure that both sides are cooked. Remove the rabbit and place on kitchen towel in a bowl.

2 – Put the onions, celery and garlic into the casserole, checking that enough oil remains, and add a drop if need be. There should be some delicious residue left from browning the rabbit, so scrape it from the casserole into the veg mix. An optional pinch of salt can be added at this stage if desired. Sauté over a low heat for several minutes.

3 – Add the wine and vinegar and stir. Increase the heat to a high-medium, and bring the wine and vinegar to the boil for a couple of minutes. Next add the stock and all the herbs, save the parsley.

4 – Finally, add the rabbit, stirring it into the vegetables and broth to combine everything. Take the casserole off the heat (and remember to turn it off!), cover with the lid, and place into a preheated oven (180°C). Cook for between an hour and an hour and a half, or until the rabbit is tender. Taste, and if necessary, adjust the seasoning, finally adding the parsley. Let stand for 15 minutes, to let the rabbit meat rest, and then serve.

Serves: 2-4

Total Time: 1 hour 45 minutes (15 mins prep; 1 1/2 hrs cooking)

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4 comments

  1. I suppose it tastes a bit like chicken?

    Reply
  2. Not really Matt, it´s a bit tastier and its texture is quite different – You should try it!

    Reply
  3. […] Dievole Share no comments I’m crazy about rabbit! (As you can probably tell by my post on braised rabbit.) If you liked my previous post, here’s another dinner party friendly dish with rabbit. This time […]

    Reply
  4. […] If you’ve never tried this meat, I really recommend this dish, as the almond sauce goes really well with the subtle game taste of the rabbit. And why not also try my paella valenciana? Or this braised rabbit? […]

    Reply

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About Gianluca Dievole

My Badge: Assistant

About

Buon' giorno! Welcome to my Italian food blog. I am Italian, and proud of it! Italy has so much going for it: with one foot quite literally in the beautiful Mediterranean, my country’s climate and location give us an amazing cornucopia of ingredients, which is why our culture is steeped in a hearty romantic culinary tradition. My wife and I love our food, so all my recipes are designed for two. If you're cooking for an average sized modern family - perhaps not the traditional extended Italian family - just double the quantities.