The rabbit marsala and dates is a tasty and rich main course full of flavors. In addition to marsala, it includes Taggiasca olives, dates, and aromatic herbs. This dish will please everyone at the table. You’ll see that the meat remains super tender and falls off the bone thanks to the long slow cooking. You’ll also have a delightful cooking sauce to drizzle over the rabbit.
A very simple dish to prepare that only requires long, low-heat covered cooking to make the meat not only tender but also very flavorful. Try it and you’ll agree with me.
Of course, dishes like rabbit marsala and dates can be served with delicious pan-roasted potatoes or Sardinian green potatoes.
If you like rabbit, below you’ll find more ideas for cooking rabbit, and right after the photo, as usual, we’ll discover how to prepare rabbit and dates!!!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Rabbit Marsala and Dates
- 3.3 lbs rabbit
- 7/8 cup marsala
- 2 cloves garlic
- 1 onion (small)
- 2.1 oz Taggiasca olives
- 1.8 oz dates, dried
- 4 tbsps extra virgin olive oil
- 1.5 cups vegetable broth
- 3 pinches salt
- 1 sprig sage
- 1 sprig rosemary
Preparation of Rabbit Marsala and Dates
To prepare the rabbit marsala and dates, first finely chop the garlic and onion and then sauté them in a large pan with the extra virgin olive oil.
When they start to become translucent, add the rabbit cut into pieces and brown it well on all sides.
Then deglaze with marsala and let it evaporate on high heat. Once the alcohol aroma is gone, lower the heat and add half of the pre-heated broth and the aromatic herbs.
Cover with the lid and let it cook for at least 45 minutes, ensuring the cooking juice doesn’t dry out too much.
After this time, uncover, add the chopped dried dates and whole or halved Taggiasca olives (as you prefer), and if needed, more hot broth.
Salt and pepper to taste if you like.Finish cooking for at least another 35 minutes and pierce a piece of rabbit with a fork. If the meat comes off the bone easily, the rabbit marsala and dates is ready.
Otherwise, continue cooking for another 10 minutes, letting the cooking juice reduce in the last 15 minutes.
Plate and garnish with additional fresh herbs and..
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How to Store Rabbit Marsala
You can store it in the fridge for 2 days in an airtight container.
If you wish, you can freeze it and then let it thaw in the fridge overnight.
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