Cooking With Game

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

    calabrian rabbit with red peppers


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

    calabrian rabbit with red peppers Empty calabrian rabbit with red peppers

    Post  Admin on Fri Feb 06, 2015 6:28 pm

    Serves 4.

    Prep Time: 20 minutes

    Cook Time: 75 minutes


    •1 domestic rabbit or 2 cottontail rabbits, cut into serving pieces
    •3 tablespoons olive oil
    •3 bay leaves
    •1/2 pound Italian sausage (hot or sweet) cut into large pieces
    •4 garlic cloves, smashed
    •2 tablespoons dried oregano or marjoram
    •1/2 cup crushed tomatoes
    •1 tablespoon Calabrian hot pepper paste, or 1-2 teaspoons Sriracha hot sauce (can be bought on line)
    •2 tablespoons sweet paprika
    •1 cup roasted red peppers, cut into slices

    1.Cut the rabbits into serving pieces. Here is a primer on how to cut up a rabbit.
    2.Find a wide, shallow pot. A large, high-sided saute pan is a good choice, but one of those earthen braziers is even better. Arrange the rabbit pieces in the pot and just barely cover with water. Bring to a simmer and add a healthy pinch of salt and the bay leaves. Skim any scum that forms on the surface of the water.
    3.Simmer the rabbit uncovered for 1 hour, turning the pieces from time to time as the water cooks away; this keeps both sides moist.
    4.Add the remaining ingredients and mix well. Keep turning the rabbit and sausage pieces so they are coated in the sauce, and when it thickens enough — about another 10-15 minutes — you are ready to serve.

      Current date/time is Sat Apr 20, 2019 1:19 am