ezRecipe-Zee: Cooking Recipe: How to make Rabbit, My Way

Rabbit, My Way - {Coniglio Alla Moda Mia}

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Date Added:	February 29, 2008
Calories:	154
Serves:	4
Prep. Time:	0:00
Category:	Italian / Pasta / Pizza, Main Dish, Meats

Ingredients:

3     pounds        wild or domestic rabbit
                    Juice of 1 lemon
1/4   cup           olive oil
2/3   cup           diced pancetta or prosciutto
1     medium        white onion
2                   garlic cloves
3     tablespoons   red wine vinegar
2 1/2 cups          crushed peeled seeded plum tomatoes
1/2   cup           dry white wine
2     tablespoons   minced fresh sage
1     teaspoon      coarse salt
1     teaspoon      coarsely-ground black pepper

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

Place the rabbit in a noncorrosive dish, pour in the lemon juice, and add enough cold water to come to the top of the dish. Cover and marinate in the refrigerator overnight. Drain rabbit and pat dry.
Preheat the oven to 350 degrees.
In a heavy ovenproof skillet, heat the olive oil, add the pancetta or prosciutto, and the rabbit pieces, and brown quickly on all sides. Remove rabbit and pancetta to a dish.
Add the onion to the skillet and saute until soft. Add the garlic and also saute until soft. Add the vinegar, tomatoes, and wine, mix well, then simmer the mixture for 5 minutes.
Add the sage, salt, and pepper to the skillet. Return the rabbit and pancetta to the pan, cover pan with foil, and bake for 35 to 45 minutes or until the rabbit is easily pierced with a fork. Serve with the sauce poured over the rabbit.
Note: Serve this dish with polenta and pour some of the sauce over the slices.
This recipe yields 4 servings.
Comments: Wild game dishes are very popular in Italy. In this recipe wild rabbit is marinated overnight in lemon juice and water to take away some of the "gamey" taste. If you like a stronger flavor or are using domestic rabbit, eliminate the marinating.

Notes:
Recipe from "Nella Cucina" by Mary A. Esposito, (Morrow Cookbooks, 1993)

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 154

Calories from Fat 87.9%

Total Fat

14g

Cholesterol

0mg

Sodium

473mg

Carbohydrate

Dietary Fiber

Protein

trace

Points 5

Exchanges: 1/2 Vegetable

Rating: ()

Added On: February 29, 2008

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