ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
- Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
- Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
- Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
- Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 68 grams, SaturatedFat 7 grams, Sodium 1532 milligrams, Sugar 9 grams, TransFat 0 grams
BRAISED RABBIT, ITALIAN-STYLE
Recipezaar has some great rabbit recipes, and I intend to go through each one of them. But, tit for tat and in the meantime, here is a delicious and easy recipe from Marcella Hazan that we have enjoyed for years. For the two of us, I just use the thighs and/or loin and reduce the braising time. When company cringes at eating little furry things, I slice a skinless chicken breast half in two crosswise, brown it separately, and add it to the skillet with the wine. Wanna real treat? Sandwich a slice of cheese between two hot scoops of polenta, flatten slightly, and pour this gravy over all. The cheese melts, and the sauce seeps into the polenta, and ... ahhhhhh!
Provided by MariaLuisa
Categories Meat
Time 3h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the rabbit pieces in cold water and pat dry.
- In a deep wide skillet with a lid, put the oil, celery, garlic, and the rabbit in a single layer. Cover and simmer over low heat for about 2 hours. Turn the meat once or twice. If some of the ingredients begin to scorch, add a little water.
- After 2 hours, the rabbit may have thrown off a lot of liquid. Uncover the pan, turn the heat up to medium, and cook until the liquid has evaporated, turning the meat from time to time.
- Add the wine, rosemary, salt and pepper. Simmer, uncovered, until the wine has evaporated.
- Dissolve the bouillon cube, tomato paste, and sugar in the warm water. Pour it over the rabbit, and cook gently for another 12 to 15 minutes, basting and turning the rabbit two or three times.
- Serve immediately, accompanied by polenta if desired.
- (The dish may be prepared entirely ahead of time. Reheat gently with 2 to 3 tablespoons of water over low heat, covered, turning the meat occasionally.).
Nutrition Facts : Calories 417.8, Fat 21.7, SaturatedFat 5, Cholesterol 129.3, Sodium 1017.9, Carbohydrate 2.3, Fiber 0.3, Sugar 1.3, Protein 45.9
More about "italian style braised rabbit with rosemary and mushrooms recipes"
WINE BASTED RABBIT WITH ROSEMARY | ITALIAN FOOD FOREVER
Web Apr 13, 2020 Preheat oven to 325 degrees F. Rinse and dry the rabbit, rub with olive oil and garlic, then season well with salt and pepper. Place …
From italianfoodforever.com
Servings 4Calories 932 per servingTotal Time 2 hrs 30 mins
From italianfoodforever.com
Servings 4Calories 932 per servingTotal Time 2 hrs 30 mins
RECIPE FOR TASTY ITALIAN-STYLE BRAISED RABBIT - THE …
Web Sep 7, 2008 2 cups stock (chicken or broth) 1 teaspoon rosemary (dried) 1 teaspoon thyme (dried) 1/2 teaspoon oregano (dried) Steps to Make It …
From thespruceeats.com
4.2/5 (19)Total Time 1 hr 45 minsCategory EntreeCalories 783 per serving
From thespruceeats.com
4.2/5 (19)Total Time 1 hr 45 minsCategory EntreeCalories 783 per serving
ITALIAN RABBIT RECIPE - BRAISED RABBIT | HANK SHAW
Web Jan 10, 2013 BRAISED RABBIT 2 to 4 cottontails, snowshoe hares or domestic rabbits Salt 1/3 cup olive oil 1 medium yellow or white onion, sliced root to stalk 1 teaspoon dried thyme 1/2 cup white wine or vermouth 1 …
From honest-food.net
From honest-food.net
ITALIAN-STYLE FRIED RABBIT (CONIGLIO IN PADELLA) | SAVEUR
Web Mar 29, 2017 In a large bowl, add 8 ½ cups water, the head of garlic, the whole rosemary sprigs, the salt, and sugar; stir to mix, then add the rabbit pieces. Cover and chill overnight. Step 2 Remove the...
From saveur.com
From saveur.com
RABBIT CACCIATORE RECIPE - SIMPLY RECIPES
Web Feb 4, 2022 1 ( 2 1/4) pound rabbit, cut into 6 to 8 pieces Kosher salt and freshly ground pepper 3 tablespoons fresh thyme leaves (or 1 tablespoon dried) 1 teaspoon fresh rosemary leaves (or 1/2 teaspoon dried) 1/4 cup …
From simplyrecipes.com
From simplyrecipes.com
LIGURIAN-STYLE BRAISED RABBIT (CONIGLIO ALLA LIGURE) | SAVEUR
Web Oct 21, 2021 When hot, add the rabbit in batches and cook, turning occasionally, until golden brown all over, about 15 minutes per batch; transfer the rabbit piece to a plate, …
From saveur.com
Servings 4Total Time 1 hr 45 mins
From saveur.com
Servings 4Total Time 1 hr 45 mins
RABBIT RECIPES - NYT COOKING
Web Browse and save the best rabbit recipes on New York Times Cooking. ... Italian-Style Braised Rabbit With Rosemary and Mushrooms David Tanis. About 1 hour 30 …
From cooking.nytimes.com
From cooking.nytimes.com
ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS …
Web Jun 2, 2020 - This recipe is by David Tanis and takes About 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food. Pinterest. Today. Explore. When …
From pinterest.com
From pinterest.com
ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS
Web 2 tablespoons rosemary, roughly chopped 1 tablespoon crumbled dry porcini mushrooms, soaked in warm water to soften, drained and finely chopped 8 ounces cremini or …
From copymethat.com
From copymethat.com
ITALIAN BRAISED RABBIT RECIPE | EAT SMARTER USA
Web Rinse rabbit pieces under running water, pat dry and season with salt and pepper. Rinse rosemary and shake dry. Heat olive oil in a pan and brown rabbit on all sides. Add red …
From eatsmarter.com
From eatsmarter.com
SICILIAN BRAISED RABBIT WITH FIERY PILACCA SAUCE - PEPPERSCALE
Web Jan 25, 2022 Turn the heat to medium, and stir in the serrano peppers, garlic, celery, bell peppers, oregano, and thyme. Let the mix fry for 3 minutes with a couple of stirs.
From pepperscale.com
From pepperscale.com
BEST ITALIAN STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS …
Web Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
From recipert.com
From recipert.com
HOMEMADE ITALIAN RABBIT RECIPES : BEST EVER AND SO EASY
Web Oct 29, 2021 Homemade Italian Rabbit Recipes : Best Ever and so Easy by admin October 29, 2021 Contents [ hide] 1. Italian Style Braised Rabbit With Rosemary and …
From eatwhatweeat.com
From eatwhatweeat.com
ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS
Web Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees. 3- Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat …
From cocinadefamilia.net
From cocinadefamilia.net
ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS …
Web Nov 26, 2021 - This recipe is by David Tanis and takes About 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food. Pinterest. Today. Explore. …
From pinterest.com
From pinterest.com
ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS RECIPE
Web Save this Italian-style braised rabbit with rosemary and mushrooms recipe and more from City Kitchen at The New York Times to your own online collection at …
From eatyourbooks.com
From eatyourbooks.com
ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS
Web Nov 14, 2017 1 whole rabbit (2 1/2 to 3 pounds) Olive oil Salt and pepper Flour, for dusting; 2 cups onions, finely diced; 2 cups leeks, finely diced; 6 garlic cloves, minced; 2 …
From thefarmetteblog.wordpress.com
From thefarmetteblog.wordpress.com
ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS
Web Jul 16, 2015 Heat oven to 375 degrees. Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 …
From diningandcooking.com
From diningandcooking.com
EASY ITALIAN RABBIT RECIPES IDEAS YOU’LL LOVE
Web 1. Italian Style Braised Rabbit With Rosemary and Mushrooms; 2. Italian Style Braised Rabbit With Rosemary and Mushrooms; 3. Tuscan rabbit with pancetta and …
From igrovyeavtomaty.org
From igrovyeavtomaty.org
ITALIAN RABBIT STEW RECIPE - GREAT ITALIAN CHEFS
Web Season all of the pieces with salt and pepper and lightly dust with a little flour 2 rabbits 2 Sauté the rabbit pieces all over in a frying pan over a high heat with a little olive oil. …
From greatitalianchefs.com
From greatitalianchefs.com
You'll also love