This recipe immediately takes me back to my childhood and my mom’s kitchen, Maria. Living in the countryside, the rabbit always came from a nearby farm and was therefore genuine and very fresh.
My mom often cooked it, both roasted with olives and stewed, and the aroma that filled the house was indescribable. I can see her with her apron on and a scarf in her hair, busy at the stove cooking for us.
The version I propose today is slightly revised, inspired by the magazine Easy with Taste: with sun-dried tomatoes and fresh chili for a more intense and flavorful touch.
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read a sweet and a savory recipe!
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Still on the TOPIC of rabbit recipes, here are some other proposals from my kitchen just below:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 rabbit
- 2.1 oz sun-dried tomatoes in oil
- 1 chilies (preferably fresh)
- 2 cloves garlic
- 2/3 cup dry white wine
- 7 oz tomato passata
- to taste vegetable broth
- to taste parsley
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Knives
- Saucepans
- Ladles
Steps
Cut the rabbit into pieces and carefully season the meat with salt and pepper.
Cut the sun-dried tomatoes into strips and finely chop the fresh chili (removing the seeds if you prefer less heat).
Peel and chop the garlic.
Pour an “abundant drizzle of oil” into a large, thick-bottomed saucepan, heat well, and place the rabbit pieces.
Brown evenly on all sides until nicely golden
Add the chopped garlic, the chili and the sun-dried tomatoes and sauté for a couple of minutes on low heat, being careful not to burn the garlic.
Deglaze with the dry white wine and let it evaporate completely.
Then add the tomato passata, mixing everything well.
Cover the saucepan with a lid, lower the heat to a minimum, and let the rabbit cook for about 45 minutes.
Add, if necessary, a ladle of hot vegetable broth if the sauce dries out too much.
Continue cooking until the meat is tender and the sauce is thick and flavorful. Chop the fresh parsley and sprinkle it over the hot rabbit before serving this tasty meat dish at the table.
Enjoy your meal! Annalisa
Preservation
The spicy stewed rabbit with sun-dried tomatoes and chili can be stored in the refrigerator, in an airtight container, for 1-2 days.
When ready to enjoy, gently warm it in a pan with a bit of water or vegetable broth to keep the meat succulent.
I do not recommend freezing!!!!!!!!!!!!
The spicy stewed rabbit with sun-dried tomatoes and chili can be stored in the refrigerator, in an airtight container, for 1-2 days.
When ready to enjoy, gently warm it in a pan with a bit of water or vegetable broth to keep the meat succulent.
I do not recommend freezing!!!!!!!!!!!!
FAQ (Questions and Answers)
How to make stewed rabbit more tender?
For a tender rabbit, cook it on low heat and if the sauce tends to dry out too much, add a little hot vegetable broth to maintain a constant temperature and avoid thermal shock.
Can I use fresh tomatoes instead of sun-dried ones?
Yes, but the flavor will be more delicate. Personally, I prefer sun-dried tomatoes as they give the dish an intense flavor.
What wine to pair with spicy rabbit?
A sparkling dry white wine like Pignoletto or a light young red pairs perfectly.
Can I prepare spicy rabbit in advance?
Absolutely! Prepared the day before, it will be even more flavorful as the meat will have better absorbed the sauce’s aromas.
