Are you looking for an alternative meat that has more flavor and is more healthy than turkey? Here’s an irresistible recipe with rabbit meat taken from “Giallo Zafferano” the most visited cooking website in Italy.
Organic rabbit from Southtown Farmphotos coco zordan
8
15 min.
60/90
rabbit in (6/8) pieces 2 lb.
vegetable or meat bouillon 2 cups or more
white wine 1 cup
olive oil 4-5 tbs
garlic 1 clove
chopped onion 1 big
chopped celery (opt.) 2 stalks
chopped ginger (opt.) 1 tbs.
carrot (opt.) 1 medium or 2 small
chopped rosemary 1 wig
chopped laurel 1 leaf
chopped sage 4 leaves
crushed plain peeled tomatoes 2 cups
salt and black pepper to taste
remove the fat from the meat,wash it. With some paper towels absorb the water. Chop the onion (celery ,ginger and carrot) and simmer in olive oil for at least 10 minutes. Add all chopped herbs and garlic to the pan and let it cook slow for a few minutes.
Add the meat pieces and let them cook on both sides for a few minutes. Add the wine and let it evaporate. Add the tomato sauce,salt and pepper and cover with a lid.
After 10 minutes add the bouillon and cover. let it simmer for another 30 minutes. Remove the lid and turn the pieces upside down and let them simmer another 20 minutes. If the pieces are big allow more cooking time.
When the meat is well done remove the lid and let the sauce thicken (or add some bouillon if it’s too dry). Adjust salt and pepper and remove from the stove. Serve with polenta,or pilaf rice, or some thick artisan bread slices.
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