Best 2 Italian Braised Rabbit Recipes

Tantalize your taste buds with the delectable flavors of Italian Braised Rabbit, a culinary masterpiece that embodies the essence of rustic Italian cooking. This heartwarming dish is a symphony of tender rabbit meat braised in a rich and flavorful sauce, exuding an aroma that will awaken your senses. Indulge in the ultimate comfort food experience as you savor every succulent bite, accompanied by a medley of delicious side dishes. From the classic polenta that soaks up the savory sauce to the vibrant green beans adding a touch of freshness, each element of this dish comes together in perfect harmony. Prepare to embark on a culinary journey that will transport you to the heart of Italy with this exquisite Italian Braised Rabbit and its accompaniments.

Let's cook with our recipes!

ITALIAN BRAISED RABBIT RECIPE - (4.2/5)

Italian Braised Rabbit Recipe - (4.2/5) image

Provided by á-25087

Number Of Ingredients 14

Ingredients

4 pounds rabbit
rabbit's liver, finely chopped
flour
1 tablespoon olive oil
3 small onions, each cut into 8 pieces longitudinally
1 tablespoon fresh sage
1 tablespoon fresh rosemary
1 cup dry red wine
1/4 cup brandy
4 carrots, peeled and cut into 1-inch pieces
1 shallot, sliced
1 can tomatoes with juices, chopped into pieces
1 tablespoon tomato paste
2/3 cups olives

Steps:

Have the rabbit cut up like a chicken, the saddle should be cut into three or four pieces. The saddle is the rounded portion of the back between the shoulder and loin. Preheat the oven to 350ºF. Put a couple of tablespoons of flour into a paper bag. Put the rabbit pieces in the bag, roll the top shut, then shake the bag to evenly coat the rabbit with the flour. Heat the oil in a large, lidded skillet over a medium flame. Add the onions, shallot and carrots and sauté them for a couple of minutes. Remove to a bowl. Put the rabbit pieces in the skillet and brown them all around. Return the vegetables to the pan. Pour in the red wine and the brandy, then add the tomato paste and the can of tomatoes, with the juice. Stir to dissolve the paste into the liquid. Then scatter the herbs around and give everything a good grinding of black pepper. Bring to a boil, then reduce to a simmer. Cover and put into the oven. After about 20 minutes, take the pan out of the oven and remove the lid. Stir in the chopped up liver and the olives. Put the lid back, then return the pan to the oven. The rabbit should be done in another 20 minutes. This is terrific with pretty much any carb that you like-rice, mashed potatoes, a tubular pasta.

ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS

Italian-Style Braised Rabbit With Rosemary and Mushrooms image

Provided by David Tanis

Categories dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

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 tablespoons rosemary, roughly chopped
1 tablespoon crumbled dry porcini mushrooms, soaked in warm water to soften, drained and finely chopped
8 ounces cremini or portobello mushrooms, thickly sliced
Pinch of red pepper flakes
1 cup chopped canned tomatoes, or home-preserved, if possible
1/2 cup dry white wine
1 cup unsalted chicken broth

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

Tips:

Choose the right rabbit: Select a young, tender rabbit for the best results. Look for one that is plump and has a light pink color.
Brown the rabbit well: Browning the rabbit before braising it adds flavor and color to the dish. Be sure to brown it in a hot pan over medium-high heat until it is golden brown on all sides.
Use a variety of vegetables: The vegetables you use in your braised rabbit dish will add flavor and texture. Feel free to experiment with different combinations, such as carrots, celery, onions, garlic, and mushrooms.
Use a good quality wine: The wine you use in your braising liquid will also add flavor to the dish. Choose a dry white wine or a light red wine.
Cook the rabbit until it is tender: The rabbit is done cooking when it is fall-off-the-bone tender. This will typically take about 1-2 hours, depending on the size of the rabbit.
Serve with your favorite sides: Braised rabbit can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or rice.

Conclusion:

Braised rabbit is a classic Italian dish that is sure to impress your family and friends. With its tender meat and flavorful sauce, this dish is sure to be a hit. So next time you're looking for a new and exciting dish to try, give braised rabbit a try. You won't be disappointed!