2 recipes with rabbit
Contents
show
After seeing the 3 tricks to cook rabbit to perfection, let’s get to the stove to try to make one of the seven recipes. Pan-fried, stewed, roasted, and baked in a cacciatore, prepared with meat sauce or simply in broth: how do you prefer it?
Rabbit in the frying pan
In this recipe, cooking in a pan is preceded by a one-hour marinating with oil and rosemary, before being browned and finally cooked, until a golden crust on the outside and succulent meat inside is obtained.
Ingredients for 4 people
- 1 kg of rabbit in pieces
- 3 cloves of garlic
- 1 glass of white wine
- 1 sprig of rosemary
- to taste of extra virgin olive oil
- salt to taste
- pepper to taste
Preparation
- Take the rabbit and massage it with salt and oil and a few slices of peeled garlic. Also add a sprig of rosemary and leave it in a bowl, covered, for an hour.
- Then, pour a drizzle of oil into a non-stick pan, brown two cloves of garlic and, when they are golden, remove them. Place the rabbit in a pan and brown it over medium heat, until a golden crust has formed.
- Add the white wine, let it evaporate and cook, covered, over low heat for about 45 minutes, stirring often. Season with salt and pepper and serve hot.
Stewed rabbit
Another way to enjoy rabbit is to prepare it stewed, preceding cooking with a marinade.
Ingredients for 4 people
- 1 kg of rabbit in pieces
- 1 stick of celery
- 1 carrot
- 1 onion
- 1 sprig of rosemary
- 2-3 sage leaves
- 1/2 glass of white wine
- 1 knob of butter
- to taste of extra virgin olive oil
- salt to taste
- pepper to taste
For the marinade
- 350 ml of dry white wine
- 1 sprig of rosemary
- 1 clove of garlic
Preparation
- Take a large bowl, arrange the rabbit, add oil, a sprig of rosemary and a clove of garlic, peeled and cut into strips. Cover and leave to marinate for 2 hours.
- After the time has elapsed, lift it, throw the marinating liquid and pat the meat with kitchen paper. Wash the celery stick, remove the filaments and leaves, trim and peel the carrot and peel the onion. Chop these smells and put them to brown in a pan with a drizzle of oil. In another pan, melt a knob of butter with the sage, add the rabbit and let it brown.
- Add the celery, carrot, onion, sprig of rosemary and leave to flavor. Pour the wine and let it evaporate; then, add salt and oil by cooking with lid over low heat for 45 minutes and adding a glass of hot water if necessary. At the end of cooking add salt, pepper and serve hot.
