Best 2 Rabbit Italian Style Recipes

Journey to the heart of Italy with our exquisite Rabbit Italian Style recipe, a culinary masterpiece that embodies the essence of rustic Italian cooking. Indulge in the symphony of flavors as tender rabbit meat, infused with aromatic herbs, garlic, and white wine, comes together in a rich tomato-based sauce. This delectable dish is a symphony of textures and tastes that will tantalize your palate.

Accompanying this main course are two equally enticing recipes: a vibrant Italian-Style Green Bean Salad, bursting with freshness and tang, and a classic Italian Herb Focaccia Bread, perfect for sopping up every drop of the flavorful sauce. These accompaniments elevate the Rabbit Italian Style dish to a complete and authentic Italian feast, transporting you to the charming countryside of Italy with every bite.

Let's cook with our recipes!

RABBIT ITALIAN STYLE

Rabbit Italian Style image

We have this usually on Easter.

Provided by JUNE`

Categories World Cuisine Recipes European Italian

Time 1h15m

Yield 8

Number Of Ingredients 3

Ingredients

1 (2 pound) rabbit, cut into small pieces
¼ pound salt pork
1 (750 milliliter) bottle sweet sherry

Steps:

In a Dutch oven, cook salt pork over medium heat until fat melts. Cook rabbit in hot fat until well browned on all sides.
Pour in enough sherry to cover meat. Simmer until sherry is absorbed for the most part and meat is very tender.
Pour in remaining sherry, and simmer for just a few minutes (leave enough liquid in the pan for sauce).

Nutrition Facts : Calories 349.3 calories, Carbohydrate 14.5 g, Cholesterol 76.9 mg, Fat 17.7 g, Protein 23.5 g, SaturatedFat 6.1 g, Sodium 809.2 mg, Sugar 0.5 g

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:

To ensure the rabbit is tender, marinate it overnight in a mixture of white wine, garlic, rosemary, and olive oil.
Use a heavy-bottomed pot or Dutch oven to cook the rabbit, as it will help to evenly distribute the heat.
Brown the rabbit in batches to prevent overcrowding the pot and ensure that each piece gets a nice golden color.
Add vegetables such as carrots, celery, and onions to the pot along with the rabbit to add flavor and depth to the dish.
Use a combination of white wine and chicken broth to create a flavorful braising liquid.
Simmer the rabbit for at least 1 hour, or until it is fall-off-the-bone tender.
Serve the rabbit with mashed potatoes, polenta, or risotto and a side of roasted vegetables.

Conclusion:

Rabbit Italian Style is a classic dish that is sure to impress your family and friends. The combination of tender rabbit, flavorful vegetables, and rich braising liquid makes this dish a true delight. Whether you are a seasoned cook or just starting out, this recipe is sure to become a favorite in your kitchen.