Italian Braised Rabbit Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

ITALIAN BRAISED RABBIT RECIPE - (4.2/5)



Italian Braised Rabbit Recipe - (4.2/5) image

Provided by á-25087

Number Of Ingredients 14

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.

BRAISED RABBIT, ITALIAN-STYLE



Braised Rabbit, Italian-Style image

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

3 lbs rabbit, cut in serving pieces (do not use wild rabbit)
1/4 cup light olive oil
1/4 cup celery, finely diced
1 garlic clove, peeled
2/3 cup dry white wine or 2/3 cup dry vermouth
1 1/2 teaspoons rosemary
2 teaspoons salt (to taste)
fresh ground black pepper
3/4 cup warm water
1 bouillon cube
2 tablespoons tomato paste
1/4 teaspoon sugar
polenta, as an accompaniment (optional)

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 braised rabbit recipes"

ITALIAN BRAISED RABBIT RECIPE - LOS ANGELES TIMES
italian-braised-rabbit-recipe-los-angeles-times image
2014-04-25 3 tablespoons chopped fresh parsley. 1. Cut the rabbits into serving pieces. Save the stray bones in the pelvis, ribs, belly flaps and neck for the …
From latimes.com
Servings 4-6
Estimated Reading Time 5 mins
Category MAINS, STEWS/BRAISES, STOVETOP, MEAT
Total Time 3 hrs 15 mins
  • Cut the rabbits into serving pieces. Save the stray bones in the pelvis, ribs, belly flaps and neck for the stock.
  • Make a quick rabbit stock: Place all of the rabbit pieces — not just the stray ones — into a pot and cover them with cool water by about one-half inch. Bring this to a boil, then remove from heat. Skim off any sludgy stuff that floats to the top. Fish out all the good pieces of rabbit — legs and saddle — and put them in a bowl in the refrigerator. Add the bay leaves, fennel seeds, coriander seeds, juniper berries (if using) and cracked black peppercorns to the pot. Return everything to a bare simmer and cook for 1 hour. Strain, discarding the solids, and set aside. You will need 1 cup rabbit stock to complete the recipe; any remainder can be covered and refrigerated for up to five days, or frozen for up to 3 months.
  • In a heavy, lidded pot, such as a Dutch oven, heat the olive oil over medium heat. When it is hot, add the sliced onion and cook until soft and translucent. Do not brown them. Add the white wine, 1 cup of the stock, the rabbit pieces from the refrigerator, the thyme and the garlic. Bring to a simmer and add 1 teaspoon salt, or to taste. Reduce the heat to low, cover the pot and cook until the meat is tender, about 1 1/2 to 2 hours.
  • Finish the dish by adding the green olives and fresh parsley. Cook for 2 to 3 minutes and serve.


ITALIAN BRAISED RABBIT RECIPE - BRAISED RABBIT | HANK SHAW
italian-braised-rabbit-recipe-braised-rabbit-hank-shaw image
2013-01-10 Add the white wine, 1 cup of the stock, the rabbit pieces from the fridge, the thyme and the garlic cloves. Bring to a simmer and add salt to taste. …
From honest-food.net
5/5 (13)
Total Time 3 hrs
Category Main Course
Calories 534 per serving
  • First you must break down your rabbits. (See note below) Save the stray bones in the pelvis, ribs, belly flaps and neck for the stock.
  • To make the stock, Cover all the rabbit pieces -- not just the stray ones -- into a pot and cover them with cool water by about 1/2 inch. Bring this to a boil, then turn off the heat. Skim off any sludgy stuff that floats to the top. Fish out all the good pieces of rabbit -- legs and saddle -- and put them in a bowl in the fridge. Add the remaining stock ingredients, return everything to a bare simmer and cook for 1 hour. Strain and set aside.
  • Now find a heavy, lidded pot such as a Dutch oven and heat the olive oil over medium heat. When it is hot, add the sliced onions and cook until soft and translucent. Do not brown them. Add the white wine, 1 cup of the stock, the rabbit pieces from the fridge, the thyme and the garlic cloves. Bring to a simmer and add salt to taste. Turn the heat down to low, cover the pot and cook until the meat is tender, about 90 minutes to 2 hours.
  • Finish the dish by adding the green olives and fresh parsley. Cook for 2 to 3 minutes and serve.


RABBIT CACCIATORE (CONIGLIO ALLA CACCIATORA) NORTHERN ...
rabbit-cacciatore-coniglio-alla-cacciatora-northern image
2019-11-20 The Northern-Italian Cacciatore recipes are rich in mushrooms and juniper berries. In Tuscany, the meat is braised along with fresh tomatoes and …
From philosokitchen.com
Cuisine Italian
Total Time 1 hr 45 mins
Servings 4
Calories 485 per serving
  • As I said, I strongly suggest you take this step! Pour 3 quarts of room temperature water into a bowl. Then, add 7.5 tbsp of table salt stirring until completely dissolved.
  • Finally, soak the rabbit pieces into the brine, cover, and store in the fridge at least 4 hours (best if 12 hours).


ITALIAN BRAISED RABBIT RECIPE | EAT SMARTER USA
italian-braised-rabbit-recipe-eat-smarter-usa image
2016-10-07 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 …
From eatsmarter.com
Cuisine European, Italian, Mediterranean
Category Main Course
Servings 4
Total Time 1 hr 30 mins


17 OF OUR FAVOURITE RABBIT RECIPES | GOURMET TRAVELLER
17-of-our-favourite-rabbit-recipes-gourmet-traveller image
2019-04-01 For Italian rabbit, see See Supermaxi's penne with rabbit ragù, Tipo 00's pappardelle with braised rabbit, marjoram and hazelnuts, or Stefano …
From gourmettraveller.com.au
Estimated Reading Time 50 secs


RECIPE FOR TASTY ITALIAN-STYLE BRAISED RABBIT
recipe-for-tasty-italian-style-braised-rabbit image
2008-09-07 Featured Video. In a large Dutch oven or other heavy pot, heat the olive oil over medium-high heat. When the oil is hot, brown the rabbit well on all …
From thespruceeats.com
4.2/5 (19)
Total Time 1 hr 45 mins
Category Entree
Calories 783 per serving


HOW TO COOK RABBITS: 2 AMAZING ITALIAN RABBIT RECIPES THAT ...
how-to-cook-rabbits-2-amazing-italian-rabbit-recipes-that image
Following an Italian rabbit recipe has allowed me to partake in the culture and lifestyle of Italy. To cook for the perfect recipe, all you need is patience and the …
From lovekitchentoday.com
Estimated Reading Time 6 mins


BRAISED RABBIT WITH CANDIED GARLIC SAUCE AND KALE AND GOAT ...
braised-rabbit-with-candied-garlic-sauce-and-kale-and-goat image
2018-02-09 To make the candied garlic sauce: 1 In a small sauce pan, combine sugar and water, and bring to a boil. 2 Cook to a medium caramel stage, then …
From chowhound.com
Cuisine Italian
Category Dinner
Servings 4
Total Time 1 hr


ITALIAN BRAISED RABBIT (CONIGLIO BIANCO) RECIPE : SBS FOOD
italian-braised-rabbit-coniglio-bianco-recipe-sbs-food image
Add 250 ml (1 cup) rabbit stock, the rabbit pieces from the fridge, the white wine, the thyme and the roasted garlic. Bring to a simmer and season with the salt. …
From sbs.com.au
3.2/5 (68)
Servings 4-6
Cuisine Italian
Category Main


ITALIAN STYLE BRAISED RABBIT RECIPE | EAT SMARTER USA
italian-style-braised-rabbit-recipe-eat-smarter-usa image
2016-10-07 Rinse and trim rabbit, pat dry and cut into pieces. Combine 4 tablespoons of olive oil and pepper. Peel garlic and squeeze through a garlic …
From eatsmarter.com
Cuisine European, Italian
Total Time 5 hrs
Servings 4


BRAISED RABBIT, ITALIAN GRANDMOTHER STYLE – BLUE KITCHEN
braised-rabbit-italian-grandmother-style-blue-kitchen image
2011-03-23 If you can’t—or won’t—get a rabbit, this recipe is also terrific with chicken or with chunks of veal (see Kitchen Notes). Braised Rabbit, Italian Grandmother Style Serves 4 to 5. 4-pound rabbit the rabbit’s liver (finely …
From blue-kitchen.com


RABBIT BRAISED IN RED WINE (CONIGLIO AL VINO ROSSO)
rabbit-braised-in-red-wine-coniglio-al-vino-rosso image
2008-02-28 Cook rabbit, turning once, until browned on all sides, about 6 minutes per side. Transfer rabbit to a deep 9″ x 13″ baking dish. Add garlic to the skillet; cook, stirring constantly, until ...
From saveur.com


RABBIT | ALL THINGS SICILIAN AND MORE
rabbit-all-things-sicilian-and-more image
2019-04-15 coniglio a partuisa (braised rabbit as cooked in ragusa) hare or rabbit cooked in chocolate. lepre o coniglio al cioccolato (‘nciculattatu is the sicilian term used) pappardelle (pasta with hare or game ragÙ) lepre alla piemontese …
From allthingssicilianandmore.com


[RECIPE] BRAISED RABBIT IN WHITE WINE SAUCE
2012-08-27 Braised Rabbit in White Wine Sauce Recipe: Rich and unusual, this dish, inspired in our trip to Constanza will impress those at your table. 5 from 1 vote. Save for Later Send by …
From dominicancooking.com
5/5 (1)
Total Time 6 hrs
Category Dinner, Lunch
Calories 579 per serving
  • Cover with onions, bell pepper, thyme. Add the wine. Close with the lid and marinate overnight in the refrigerator.
  • Heat the oil in a heavy-bottom pot. Add the rabbit and brown (careful with splatters!). Cover with a lid. As the liquid evaporates, stir frequently, adding water by the tablespoon.


RABBIT BRAISED WITH WINE, OLIVES AND SAGE - THE ITALIAN CHEF
Transfer the rabbit to a platter, cover loosely with foil, and keep warm in a low oven.. Add the olives, sage, and garlic to the pan, and stir over medium heat until the garlic is fragrant, about 1 minute. Add the vinegar and stir quickly until the pan juices have thickened, 2 to 3 minutes. Tase and adjust the seasoning.
From italianchef.com
Estimated Reading Time 2 mins


LIGURIAN-STYLE BRAISED RABBIT (CONIGLIO ALLA LIGURE) | SAVEUR
2021-10-21 This Italian braised rabbit recipe is a fixture in home kitchens and countryside trattorias throughout the northwestern region of Liguria. Studded with briney green olives, pine nuts, and garlic ...
From saveur.com
Author Laurel Evans


SICILIAN BRAISED RABBIT, ROSEMARY POTATOES, FIERY PILACCA ...
2022-01-25 Agrodolce – literally bitter-sweet in Italian – is a big feature of Sicilian cuisine. And it works superbly in this beautifully balanced Sicilian braised rabbit recipe, where red serrano peppers add sparky heat to the herby, Mediterranean flavors of juicily tender rabbit. Sicilian braised rabbit with delicious rosemary potatoes. Pilacca sauce up top-right. The culinary …
From pepperscale.com


ITALIAN BRAISED RABBIT RECIPES
ITALIAN BRAISED RABBIT RECIPE - BRAISED RABBIT | HANK SHAW. 2013-01-10 · Add the white wine, 1 cup of the stock, the rabbit pieces from the fridge, the thyme and the garlic cloves. Bring to a simmer and add salt to taste. Turn the heat … From honest-food.net 5/5 (13) Total Time 3 hrs Category Main Course Calories 534 per serving. First you must break down your …
From tfrecipes.com


BRAISED RABBIT WITH MUSHROOM SAUCE RECIPES
ITALIAN BRAISED RABBIT RECIPE 425 WITH INGREDIENTS ... Pour the mushroom sauce over the rabbit, carrots, and potatoes, cover, and bake in the preheated oven for 1 1/2 hours, until the rabbit and vegetables are tender and the sauce is bubbling. Nutrition Facts : Calories 603.2 calories, Carbohydrate 50.9 g, Cholesterol 122.1 mg, Fat 22.2 g, Fiber 5.6 g, Protein 48.8 g, …
From tfrecipes.com


RABBIT RECIPES - KEYINGREDIENT
Top Recipe Italian Braised Rabbit . By á-25087. Rate this recipe. 4.3 / 5 (12 Votes) 1 Picture. Details. 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 …
From keyingredient.com


ITALIAN BRAISED RABBIT RECIPE | RECIPE | BRAISED RABBIT ...
Jan 31, 2013 - Slow cooked with carrots, onions, tomatoes, olives, fresh herbs, wine and brandy, braised rabbit makes an impressive rustic company dinner. Jan 31, 2013 - Slow cooked with carrots, onions, tomatoes, olives, fresh herbs, wine and brandy, braised rabbit makes an impressive rustic company dinner. Pinterest. Today . Explore. When autocomplete results are …
From pinterest.ca


BRAISED RABBIT IN TUSCAN SAUCE RECIPE - FOOD NEWS
Recipe for Tasty Italian-Style Braised Rabbit. Preheat the oven to 350 degrees. Reserve organs in refrigerator for later. Check rabbit for fur, pat dry, and season with salt and pepper. Heat half of the ghee in dutch oven (or other oven proof dish) on medium-high until hot and add rabbit to brown well on all sides. Remove rabbit from pot. Combine the veggie sauce, rosemary, and …
From foodnewsnews.com


AMAZING ITALIAN BRAISED RABBIT RECIPE - EASY RECIPES
Braised Rabbit, Italian-Style Recipe. Add rabbit pieces and brown each evenly. Add wine, broth, vinegar, sugar, bay leaves, rosemary and salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 30 minutes. Add pears to the pan, cover and simmer for 30 minutes more. Remove rabbit and pears and arrange on plates. Remove bay leaves and rosemary …
From recipegoulash.com


BRAISED RABBIT RECIPE - SHARE-RECIPES.NET
Italian Braised Rabbit Recipe Braised Rabbit Hank Shaw. 4 hours ago Add the white wine, 1 cup of the stock, the rabbit pieces from the fridge, the thyme and the garlic cloves. Bring to a simmer and add salt to taste. … Rating: 5/5(13) Preview / Show more . See Also: Italian Recipes Show details . Braised Rabbit with Root Vegetables Recipe Food Network. 6 hours ago …
From share-recipes.net


ITALIAN BRAISED RABBIT RECIPE - EASY RECIPES
Italian Braised Rabbit Recipe. 9 · Slow cooked with carrots, onions, tomatoes, olives, fresh herbs, wine and brandy, braised rabbit makes an impressive rustic company dinner. Recipe by Key Ingredient Recipes . 30. 14 ingredients. Meat. 4 lbs Rabbit. 1 Rabbit's liver. Produce. 4 Carrots. 3 Onions, small. Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet …
From recipegoulash.com


Related Search