Rabbitwithaioli Recipes

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CONIGLIO ALL'ISCHITANA (RABBIT STEW) - SEARCHING FOR ITALY RECIPE...



Coniglio all'Ischitana (Rabbit Stew) - Searching for Italy Recipe... image

Coniglio all'Ischitana recipe from 'Searching for Italy' with Stanley Tucci. A delightful and delicate rabbit stew recipe from Il Focolore restaurant in Ishchia, Campania.

Categories     Main Course

Time 45m

Yield 4

Number Of Ingredients 8

1 rabbit ((approx 3 pounds, cut into several large pieces))
1 ½ cup crushed tomatoes (preferably imported from Italy)
½ cup white wine
1 garlic clove
herbs ((like thyme, marjoram, and rosemary))
1 tsp red pepper chilli flakes
extra virgin olive oil
salt (to taste)

Steps:

  • Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat.
  • Once the oil is hot enough, place the entire garlic head in along with the chilli.
  • Once garlic and chilli are golden/brown, then add the rabbit pieces making sure to get a nice sear on both sides.
  • Next add the white wine along with the herbs and let it cook for about 2 minutes.
  • Lastly, add the tomatoes and salt, and cover the Dutch oven with the lid for about 20 minutes.
  • Remove the lid and let it continue to cook until the tomato sauce reduces and thickens up a bit.
  • Remove from heat, salt to taste, and serve.

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

RABBIT, HUNTER-STYLE: CONIGLIO ALLA CACCIATORA



Rabbit, Hunter-Style: Coniglio alla Cacciatora image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
3 pounds rabbit meat, cut into serving pieces
1 medium onion, thinly sliced
3 large cloves garlic, smashed
1 pound button mushrooms, cleaned and halved
1 teaspoon salt
4 cranks freshly ground pepper
Pinch red pepper flakes
1 (28-ounce) can peeled tomatoes, crushed by hand
1 tablespoon minced fresh parsley

Steps:

  • In a large saute pan, heat the oil over medium-high heat. When the oil is hot, add the rabbit and cook until brown. Turn the rabbit over and cook the other side. Remove the browned rabbit to a plate and hold aside.
  • When all rabbit is removed, add the onion, garlic, and mushrooms. Saute until the onion is tender. Add in the browned rabbit and season with salt, pepper and red pepper flakes. Add the tomatoes, cover, and simmer for 30 minutes, or until rabbit is done. Remove the rabbit from the sauce and keep warm. Remove the cover and simmer for another 10 minutes on high heat to concentrate the sauce. Adjust the seasoning if necessary. Pour sauce on top of rabbit and sprinkle with parsley.

ROASTED RABBIT WITH OLIVES AND FETA



Roasted Rabbit With Olives and Feta image

Rabbit is mild and just a little earthy tasting, with silky meat that stays moist if you take care not to overcook it. Here it's quickly roasted with olives, lemon and feta cheese, which melts into a creamy pan sauce to spoon on top. Try to find French feta, which is softer and mellower than its assertive Greek and Bulgarian cousins. While the recipe calls for white wine, you can also make this dish with a light-bodied red. Serve it with crusty bread for scooping up the good, savory sauce.And if you must, yes, you can substitute chicken for the rabbit. Just increase the roasting time, before you add the feta, by 10 minutes.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 12

1 3-pound rabbit, cut into 8 pieces (your butcher can do this)
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh oregano
6 garlic cloves, crushed and peeled
2 teaspoons kosher salt, more to taste
1/2 teaspoon black pepper
1/2 cup white wine, not too dry, such as riesling
1 tablespoon extra-virgin olive oil
5 thin slices lemon, seeded
1/4 cup pitted kalamata olives, halved
4 tablespoons unsalted butter, cut into pieces
4 ounces feta cheese, preferably French, crumbled

Steps:

  • Place rabbit pieces in a large bowl and toss with rosemary, oregano, garlic, salt and pepper. Cover loosely with plastic wrap and let stand at room temperature for 1 hour.
  • Heat oven to 400 degrees. In a small saucepan over medium heat, simmer wine until reduced by half.
  • Heat oil in a large skillet over medium-high heat. Add rabbit pieces and garlic in a single layer and cook until meat is golden brown, 3 to 4 minutes a side. (If the garlic gets too dark before the rabbit is finished browning, put the garlic on top of the rabbit to keep it from cooking more.)
  • Put lemon slices, olives and half the butter into the pan. Pour in reduced wine. Cover and transfer to oven for 5 minutes. Uncover and scatter feta over top. Continue cooking until rabbit is just cooked through, 5 to 10 minutes more. Stir in remaining butter and more salt if needed, and serve.

Nutrition Facts : @context http, Calories 732, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 41 grams, Fiber 3 grams, Protein 74 grams, SaturatedFat 18 grams, Sodium 1166 milligrams, Sugar 3 grams, TransFat 0 grams

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