Today is my personal preference day. After pasta with chicken, I will tell you about rabbit! It's so delicious, tender, and diet-friendly. My favorite, of course, is rabbit in cream with thyme, the recipe for which is already HERE. But now, here’s another way to cook it. The most important thing at the start, however, is to soak the rabbit. In water. You can, of course, add a little vinegar with herbs or wine, but just in water—that’s what you need. The water removes the "rabbit" taste and leaves us with tender rabbit meat. Soak it for 5–6 hours (at least 3–4).
- 1 rabbit (approximately 1.5 kg; usually sold with edible innards: liver, heart)
- 2 sprigs of rosemary
- A pinch of cumin
- 2 bay leaves
- 3 cloves of garlic
- 1 small onion
- 1 hot red pepper
- Olive oil
- Sea salt
- 1 bottle of dry white wine
- 70 g of salted olives
Cut the rabbit into pieces, rinse it off, and pat it dry. Separate the innards, rinse those too, and pat them dry as well.
Chop up the onion, rosemary, and cumin, and crush the garlic. In a pot, heat up some olive oil and sauté the onion, garlic, and spices. Toss in the bay leaves and hot pepper. Add the rabbit pieces and brown them on all sides, then throw in the innards (liver, heart) and brown them too.
Once the meat's nice and browned, season it with salt and pour in the wine. Cover it up and let it simmer on low for about 45 minutes.
Add the olives and let it cook for another 15 minutes, until the sauce thickens up.
Rabbit with champagne or a light Italian wine — it’s perfect!
Cut the rabbit into pieces, rinse it off, and pat it dry. Separate the innards, rinse those too, and pat them dry as well.
Chop up the onion, rosemary, and cumin, and crush the garlic. In a pot, heat up some olive oil and sauté the onion, garlic, and spices. Toss in the bay leaves and hot pepper. Add the rabbit pieces and brown them on all sides, then throw in the innards (liver, heart) and brown them too.
Once the meat's nice and browned, season it with salt and pour in the wine. Cover it up and let it simmer on low for about 45 minutes.
Add the olives and let it cook for another 15 minutes, until the sauce thickens up.
Rabbit with champagne or a light Italian wine — it’s perfect!
