ezRecipe-Zee: Cooking Recipe: How to make Farmer Style Rabbit

Farmer Style Rabbit - {Coniglio Contadino}

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Date Added:	February 29, 2008
Calories:	87
Serves:	6
Prep. Time:	0:00
Category:	Italian / Pasta / Pizza, Main Dish, Meats

Ingredients:

2     pounds        rabbit pieces
1/4   pound         pancetta or salt pork
                    Juice of 1 large lemon
1 1/2 cups          coarsely-chopped onions
1/2   cup           unbleached all-purpose flour
1     tablespoon    fresh rosemary
                    = (or a teaspoon dried salt and
                    freshly-ground black pepper)
1     cup           dry white wine
                    = (preferably Soave)
3     tablespoons   olive oil
1     cup           shelled fresh peas

Directions: one line for each direction. When saved the lines will be numbered.

Place the rabbit pieces in a bowl and add cold water to cover. Add the lemon juice and refrigerate, covered, overnight.
Preheat the oven to 375 degrees.
Remove the rabbit pieces from the water and dry well. Combine the flour, 1 teaspoon salt, and 1 teaspoon pepper and lightly flour the rabbit pieces.
In a large skillet, heat the olive oil over medium-high heat. Add the rabbit pieces and brown them on all sides. Add the pancetta or salt pork and saute for 2 minutes. Sprinkle with the rosemary and remove from heat.
Spread the onions in the bottom of a baking dish. Arrange the rabbit pieces, with pancetta or salt pork, on top. Add the wine, peas, and salt and pepper to taste. Cover the dish with foil and bake for 35 minutes, or until the rabbit pieces are tender.
Serve in the baking dish or transfer the rabbit to a serving platter and spoon the vegetables and pan juices over.
This recipe yields 6 servings.
Comments: Southern Italians are very fond of country-style rabbit dishes. In Sorrento, you begin the preparation for the following dish by making a visit to the market to pick out a fresh rabbit. Then it must be cleaned, cut into pieces, and soaked to remove some of its gaminess.
We do not have the same demand for rabbit as in Italy, but if you can find it fresh rather then frozen, you will be surprised at how delicate this dish is.

Notes:
Recipe from "Ciao Italia" by Mary A. Esposito, (Morrow Cookbooks, 1991)

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 87

Calories from Fat 97.4%

Total Fat

Cholesterol

0mg

Sodium

2mg

Carbohydrate

trace

Dietary Fiber

trace

Protein

trace

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: February 29, 2008

* Ciao Italia at http://www.ciaoitalia.com