Braised Rabbit With Caramelized Radicchio And Salsa Verde
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
37
Spice
45
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 cups
Flour1 tbsp
Thyme (minced)1 tbsp
Oregano (minced)1
Salt1
Pepper2 tbsps
Olive Oil (plus 1 cup)4 cloves
Garlic1 bunch
Rosemary (fresh)1.5 cups
Black Olive4 cups
Chicken Stock3 cups
Flat Leaf Parsley1 cup
CapersDirections:
1
Preheat the oven to 400 degrees F (200 degrees C)
2
In a shallow bowl, combine flour, thyme, oregano, salt and pepper
3
Dredge the rabbit in the seasoned flour and set aside
4
In a large pot, fry the olive oil, garlic, rosemary and chilli to infuse the oil with their flavours
5
Remove the rosemary and chilli and set aside
6
Place the seasoned rabbit pieces in the pan and cook for 7 to 10 minutes, on both sides, until the meat is golden brown
7
Place the reserved rosemary, whole chillies and garlic back into the pan and add the olives, wine and chicken stock
8
Place in the oven and cook for 30 minutes
9
When cooked, remove the rabbit from the pot with a slotted spoon and place on a platter
10
Reduce the remaining liquid on a high heat until it coats the back of the spoon and pour over the rabbit platter
11
Garnish with parsley
12
Serve with Caramelized Radicchio and Salsa Verde
13
Slice the radicchio heads in half and saute in 2 tablespoons olive oil over low heat for 15 to 20 minutes, flipping periodically
14
In the meantime blend together the parsley, capers, anchovies, lemon and 1 cup olive oil in a blender
15
Drizzle the salsa verde over the cooked radicchio and serve with the rabbit