Sauteed Rabbit With Roasted Red Peppers
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
49
Spice
40
Sweetness
38
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
60 g
Prosciutto (chopped)2 tbsps
Olive Oil (plus 1/4 cup)1 tbsp
Unsalted Butter1
Salt1 large
Bay Leaf2 sprigs
Rosemary (fresh)2 tbsps
Parsley (minced fresh)1 cup
Chicken Stock2 tsps
Garlic (minced)1 cup
Red Wine VinegarDirections:
1
In a casserole set over moderate heat, cook the Prosciutto in the oil and butter, stirring occasionally, for 3 minutes
2
Add the rabbit, season with salt and pepper and cook it until browned on both sides
3
Add the bay leaf, rosemary, parsley and stock
4
Bring the liquid to a boil and simmer the rabbit, covered, for 45 minutes, or until just tender
5
In a small skillet heat the 1/4 cup of oil over moderate heat until hot
6
Add the garlic and cook it, stirring, until golden
7
Add the anchovy and cook it, stirring, until dissolved
8
Add the vinegar and reduce it over moderately high heat to 2 tablespoons
9
Add the sliced peppers and anchovy mixture to the casserole and simmer it, stirring occasionally, 15 minutes longer