If you do not already carry, most butchers can ask a whole rabbit. He was also cut into pieces for you that this recipe Braised rabbit will make it very easy to make a judgment. Braising is a great way to prepare a recipe for rabbit, because it helps keep it moist and flavorful, the meat.
Makes 4 servings, Italian rabbit ragout
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Total time: 1 hour and 45 minutes
Ingredients:
- 1 rabbit (about 2 1/2 years), dressed with chopped
- Salt and freshly ground black pepper to taste
- A quarter cup of olive oil
- 1 onion, diced
- 2 stalks celery, diced
- 4 garlic cloves, finely chopped
- 1 tablespoon balsamic vinegar
- Half a cup of white wine
- 1 cup chopped tomatoes
- 2 cups broth or bouillon
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Half a teaspoon of dried oregano coffee
- Half cup chopped fresh parsley
Preparation:
Season rabbit pieces generously with salt and freshly ground black pepper. Add (or other heavy pot), the Dutch oven Heat the olive oil over medium heat. When the oil is hot, fry the rabbit on all sides (in batches, if necessary). Gold Reserve rabbit and add the onion, celery, garlic and 1 teaspoon salt. Reduce heat to medium and cook for 2-3 minutes.
Add wine and vinegar and stir to scrape browned bits from the bottom. Wine boiling mixture for 2 minutes; then add the tomatoes, chicken broth, rosemary, thyme and oregano. Add back the rabbit and mix. Turn off the heat, cover firmly and place the rabbit in a preheated oven 350 degrees F. 1-1 2.1 hours or until the rabbit is tender. To remove and add the parsley. Taste the soup with salt and pepper, and adjust. Let stand covered for 20 minutes before serving.
Serve topped with rabbit braising liquid and remaining vegetables.
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