Recipes

Rabbit

About this recipe

Rabbit tastes like chicken, only better. If you’re having company, make sure the butcher removes the little bunny’s head (it will scare the guests).

Instructions

Place a large frying pan on the stove; turn heat to just under medium and fry:

  • 2 tbsp. olive oil,
  • 2-3 cloves garlic (cut into large chunks),
  • 3-4 lb. rabbit pieces (cut and washed),
  • 1 carrot (diced).

Season the rabbit with:

  • a little more olive oil,
  • ½ tsp. salt, ½ tsp. chili pepper, ½ tsp. rosemary, and ½ tsp. sage.

Turn burner to medium-low and cook for 20-30 minutes (liquid will form), and then add:

  • a big handful of dried black olives.

Cook another 10 minutes and add:

  • 1 cup white wine,
  • a handful of pine nuts.

Cover and cook until most of the liquid has evaporated (30 minutes). Then uncover and cook until rabbit is dried (another 30 minutes).

Notes

  • You can add onion and celery with the carrot.
  • Maybe squash a few canned tomatoes over top near the end (like chicken cacciatore).
  •  
    You can also add a few pickled red peppers somewhere along the way (what the heck?).

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