Sweet and Sour Rabbit in Pressure Cooker.
Every family has its own recipe for making sweet and sour rabbit. I learned the various ways to cook it from my grandmother and mother-in-law, added my touch and came up with this quick and practical recipe to prepare in a pressure cooker.
Rabbit is very lean, considering that 100 g of raw rabbit meat has an energy intake of about 118 K, making it suitable for low-calorie diets.
As for the vitamin intake, rabbit meat offers good concentrations of vitamin B3 or Niacin, while from a mineral point of view it offers decent amounts of phosphorus, potassium, and iron.
Given its composition, this meat can be consumed by people of all ages and is also suitable for convalescent diets.
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- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Pressure cooker
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: All seasons
- Energy 261.84 (Kcal)
- Carbohydrates 11.18 (g) of which sugars 7.37 (g)
- Proteins 31.45 (g)
- Fat 9.39 (g) of which saturated 3.24 (g)of which unsaturated 5.06 (g)
- Fibers 1.47 (g)
- Sodium 375.63 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Sweet and Sour Rabbit in Pressure Cooker
- 1 glass vinegar
- 3.5 oz onion
- 2 sprigs rosemary
- 3 cloves garlic
- 1 tbsp roast herbs (I make them at home, click)
- 8 berries juniper
- 3 leaves bay
- 2.64 lbs whole raw rabbit
- 3.5 oz carrots
- 2 stalks celery
- 1 tomato (ripe)
- 3.5 oz black olives (pitted)
- 1 glass white wine
- Half tbsp sugar (level or sweetener or honey)
- to taste salt
- 2 tsp broth cube (vegetable)
- to taste pepper
Sweet and Sour Rabbit in Pressure Cooker
Tools
What we need to make
- 1 Knife
- 1 Cutting board
- 1 Bowl
- 1 Pressure cooker
- 1 Strainer
Steps
Sweet and Sour Rabbit in Pressure Cooker
Buy a nice local rabbit,
Have it cut into pieces, put it in a bowl
and sprinkle it all with rosemary, bay leaves, juniper berries, roast herbs, and 1 glass of vinegar.
Cover with plastic wrap and marinate in the fridge for at least 3 hours or more.
After the time has passed, drain the rabbit from the marinade, keeping the onion and the leafy herbs aside.
Pour the olive oil into the pressure cooker, add another sprig of rosemary, bay leaves, 2 cloves of garlic and sauté
then add the rabbit pieces and sauté them on all sides until the meat turns white.
At this point, add the onion you used in the marinade to the pot and sauté for another 3 minutes,
then add the celery, carrot, and ripe tomato pieces, the vegetable cube, half a level tablespoon of sugar
the olives,
and the glass of wine.
Adjust salt and pepper to taste.
Cover with the lid and wait for it to start whistling.
Once the pot whistles, count 20 minutes.
After the minutes are up, if you need the dish immediately, release the valve and serve, otherwise, you can leave the rabbit in the pot until ready to serve.
Sweet and Sour Rabbit in Pressure Cooker, ready to serve hot.
Storage
Sweet and Sour Rabbit in Pressure Cooker can be stored in the fridge for up to 3 days and in the freezer for up to 6 months.
FAQ (Questions and Answers)
Sweet and Sour Rabbit in Pressure Cooker
Can I not use wine?
Yes, but you should replace the liquid needed for cooking with quite liquid tomato sauce or broth.
Can I omit the sugar?
Yes, but you need to add something sweet, either a sweetener or honey.
