Rabbit meat falls into the category of white meat. Meat scents in protein, but low in fat. It is very digestible, tender and tasty and lends itself to being cooked in many different ways, but all equally tasty. Each Italian region has its own recipes and variants, but it can be said that rabbit meat is eaten throughout the country, although consumption compared to previous years is always lower. It is not a very cheap meat and also for this is left behind compared to similar meats but from the lower cost (see chicken or turkey meat)
Let’s start with the recipes.
Rabbit stewed
- 1 rabbit, clean, skinless and cut into pieces (leave heart, liver and kidneys)
- gr 80 of lard
- 1 glass of white wine
- 1 sprig chopped rosemary
- 2 bay leaves
- half a litre of meat broth
- 1 carrot
- 400 grams of tomato purée
- 2 cloves garlic
- 20 grams of butter
- chilli, salt, black pepper and flour just enough
Preparing the stewed rabbit
In a pan fry with a few tablespoons of olive oil and butter half the onion, finely chopped along with the lard. As soon as the onion is golden, add the rabbit into pieces, brown the meat for a few minutes then add the white wine and let it evaporate completely.
At this point add the broth, rosemary, bay leaves and with the lid cook about an hour and a half.
Meanwhile, prepare the dressing by putting the heart of the rabbit’s liver and kidneys in a frying pan with a few tablespoons of olive oil and brown them together with the finely chopped onion and carrot. Now add the tomato purée and a little broth and boil for about ten minutes.
Remove the rabbit pieces from the broth and add them to the dressing, stirring well to season the meat and cook for about ten minutes more.
Serve the meat hot.
Rabbit to aromas
Necessary for the rabbit to aromas
- 1 rabbit, peeled, cleaned and chopped
- half a litre of dry white wine
- 1 onion
- 1 rib of celery
- 1 carrot
- 2 cloves garlic
- a few thyme, bay leaf and rosemary leaves
- salt, pepper and olive oil as required
Preparing the rabbit for aromas
The day before prepare the marinade in which the rabbit should stay at least 24 hours.
Chop the onion, celery and carrot and add the garlic cloves and thyme, bay leaf and rosemary leaves. Put the white wine and in this compound the pieces of the rabbit.
Spend 24 hours removing the rabbit pieces and browning in olive oil, turning them several times until completely browned. Season with salt and pepper.
Meanwhile, go to the colander or with a mixer the marinade and pour the liquid into the rabbit and simmer cook for at least 40 minutes.
Serve warm.
Baked rabbit with potatoes.
Necessary for baked rabbit with potatoes
- 1 rabbit already peeled, cleaned and chopped
- half a glass of dry white wine
- 1 sprig of rosemary
- a few sage leaves
- 1 garlic clove
- 10 grams butter
- kilograms 1 of potatoes, chopped
- salt, pepper and olive oil as required
Preparation of baked rabbit with potatoes
First in a frying pan with a few tablespoons of olive oil, put the pieces of rabbit together with the rosemary, sage, crushed garlic clove and brown the rabbit from all sides. Then combine the white wine and let it evaporate completely.
At this point bring the rabbit pieces into a baking tray lined with baking paper and after preparing the chopped potatoes add them to the rabbit. Put the cooking bottoms on top of the aromas, adjust the salt and pepper and bake in an already hot oven at 180 degrees for about 40 minutes.
Rabbit to the Huntress
Necessary for the rabbit to the hunter
- 1 rabbit, peeled, cleaned and chopped
- half a glass of red wine
- 2 cloves garlic
- 2 bay leaves
- 2 sprigs rosemary
- 600 grams of chopped tomatoes
- salt, pepper and olive oil as required
Preparing the rabbit for the huntess
In a large frying pan fry in a few tablespoons of olive oil, the finely chopped onion, the 2 cloves of garlic, rosemary and bay leaf (garlic, rosemary and bay will be removed at the end of cooking)
When the onion is golden add the pieces of rabbit and brown from all sides turning often. Then add the red wine and let it evaporate completely. At this point put the peeled tomatoes into small pieces and with the lid on a very low heat cook for about 40 minutes.
Rabbit stuffed in the oven
Necessary for the stuffed rabbit in the oven
- 1 rabbit already boned
- 350 grams of pork pulp
- 100 grams of ham
- half onion
- 1 garlic clove
- 120 grams of finely sliced bacon
- half a glass of dry white wine
- thyme, bay leaf and parsley
- salt, pepper and olive oil as required
Preparation of the stuffed rabbit in the oven
Prepare the filling by combining the minced pork flesh with the ham, also finely chopped, to the onion, the garlic clove and the leaves of thyme, bay leaf and chopped parsley. Adjust the salt and pepper and with this mixture fill the inside of the rabbit. Sew the cut with food string and wrap the rabbit with the bacon slices, stop with wooden sticks.
In a baking oven with olive oil put the rabbit and bake at 180 degrees for about 50 minutes. Halfway through cooking, wet the rabbit with white wine. Serve hot sliced.
Fried rabbit
Fried rabbit
- 1 rabbit, peeled, cleaned and cut into rather small pieces
- juice of 2 lemons
- half a glass of olive oil
- 5 sage leaves
- 1 teaspoon chopped rosemary
- 2 eggs
- olive oil for frying
- flour, salt and pepper just enough
Fried rabbit preparation
Prepare the marinade where the rabbit pieces should be left at least 12 hours.
The marinade consists of the juice of 2 lemons, half a glass of olive oil the sage leaves and the chopped rosemary.
After this time, once the pieces of rabbit are removed from the marinade, beat two eggs with salt and pepper and pass the rabbit pieces. Add in the flour and fry in the pan with plenty of olive oil until golden brown.
Mushroom rabbit
Necessary for the mushroom rabbit
- 1 rabbit, peeled, cleaned and chopped
- 400 grams of fresh mushrooms preferably porcini
- 1 onion
- a teaspoon of chopped parsley
- 2 bay leaves
- a glass of dry white wine
- olive oil, salt and pepper just enough
Mushroom rabbit preparation
Fry the rabbit pieces in a frying pan with a few tablespoons of olive oil. As soon as the pieces are golden, combine the finely chopped onion, parsley, bay leaves, salt and pepper and simmer for about 15 minutes. Add the white wine and let it evaporate completely. Cook for about 20 minutes more, adding a little water or broth if the cooking bottom tends to dry too much. At this point add the thinly sliced mushrooms and cook for about 20 minutes. Serve very hot.
Tuscan rabbit sauce
Necessary for the Tuscan rabbit sauce
- Half a rabbit with its liver cut into small pieces
- 1 onion
- 1 carrot
- 1 rib of celery
- a sprig of rosemary
- 1 bay leaf
- half a glass of white wine
- 450 grams of chopped tomatoes
- olive oil, salt and pepper just enough
Preparation of rabbit sauce in Tuscany
In a saucepan with 4 – 5 tablespoons of olive oil, let the onion, carrot and celery rib, finely chopped with rosemary, brown.
Now add the rabbit pieces and just took color wet with white wine and evaporate completely.
When the wine has evaporated remove the pieces of rabbit and after they have cooled, unsors the meat and finely chop.
In the same cooking bottom cook for a few minutes the rabbit liver and after chopped add it to the meat.
Put everything in the saucepan with the cooking bottom and add the chopped peeled tomatoes and the chopped bay leaf.
Season with salt and pepper and simmer for about 40 minutes.
