Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Sicilian Rabbit.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Sicilian Rabbit. Empty Sicilian Rabbit.

    Post  Admin on Tue Sep 28, 2010 8:26 pm

    1 whole rabbit (usually around 1.3kg)
    70g celery
    70g fennel
    70g onions
    10g sun-dried tomatoes
    50g shallots
    10g garlic
    80g chantenay carrots
    5g fennel seeds
    15g olive oil
    l red wine vinegar
    20g muscovado sugar
    20g tomato paste
    70g taggiasca (Ligurian) olives
    20g sultanas
    5g marjoram
    1 sprig thyme
    1.3l rabbit stock
    5g pine nuts
    5g pistachios
    10g fine salt
    10g black pepper
    Method: How to make Sicilian rabbit
    1. Divide the rabbit into about 16 pieces and dust with flour. Brown the pieces in a pan, then set aside.

    2. Chop the celery, fennel, onions, shallots, garlic and carrots and add them to the pan with the fennel seeds, until all the ingredients are caramelised.

    3. Add the red wine vinegar, sugar and tomato paste and simmer until reduced. Add the rabbit pieces, stock and gently simmer for 20 minutes.

    4. When the rabbit is cooked add the olives, raisins, chopped marjoram and thyme; add the pine nuts and dry tomatoes at the very end.

    5. Serve the rabbit with crushed pistachio and a drop of extra virgin olive oil on top.

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