The pan-fried rabbit with peppers under “raspa” is a tasty main course, made even richer by the unique flavor of the peppers and aromatic herbs.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking time: 1 Hour 30 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 2.2 lbs Rabbit (in pieces)
- 10.5 oz Peppers (under raspa, alternatively sweet and sour)
- to taste Olive oil
- 4 cloves Garlic
- to taste Thyme (ground)
- to taste Bay leaf (ground)
- 1 tsp Juniper berries
- to taste Coarse salt
Preparation
Brown the rabbit pieces in a non-stick pan with 3 tablespoons of oil.
Once golden, cover with a lid and let rest for about 5 minutes.
Turn the heat back on and add the garlic to the rabbit, the peppers under “raspa” in pieces, the flavors, the salt, and 1 1/4 cups of water.
Cook over medium heat with the lid on for about 1 and a half hours.
If during cooking it seems too dry, add a glass of water at a time.
Adjust salt and flavors, serve hot.
Notes
You can also use pickled peppers as an alternative to peppers under “raspa”, even if the taste is not quite the same, I consider them a valid alternative.
For more recipes with rabbit :
Tasty Rabbit
Pan-Fried Rabbit with Olives and Porcini Mushrooms
For the preparation of Peppers under “raspa” or vinaccia
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