The Rabbit Scaloppine with Porcini Mushrooms, Olives, and Beer is an on-the-spot recipe, made with some ingredients I already had in the pantry. Even the deboned rabbit, previously sliced and stored in the freezer, was part of my meat supply. Once I decided to use it, I went to the pantry, and shortly after to the garden, and chose all the ingredients. The result? Really excellent!
- Difficulty: Medium
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 2.2 lbs deboned rabbit
- 1 oz dried porcini mushrooms
- 5.3 oz Gaeta olives
- 6 leaves Sage
- 1 sprig Rosemary
- 1 sprig Thyme
- 4 tbsps Whole wheat flour
- 0.8 cup Beer
- to taste salt and chili pepper
- 2 cloves Garlic
- 4 tbsps Extra virgin olive oil
Preparation
First of all, soak the dried porcini mushrooms in half a glass of lukewarm water
Then, organize your workspace with the necessary ingredients, because the entire procedure will be very fast.
Coat the rabbit slices with whole wheat flour.
Chop the garlic into fairly large pieces, and sauté it with two tablespoons of extra virgin olive oil.
Add the rabbit slices, all the herbs chopped into small pieces, and continue to sauté, keeping the heat medium-high.
Add the olives, and deglaze with ½ cup of beer.
When the liquid has evaporated, add the porcini mushrooms to the pan along with all the soaking water.
Let it reduce further, adjust with salt and chili pepper, and by increasing the heat, deglaze with the remaining beer.
Turn off the heat, and drizzle your Rabbit Scaloppine with Porcini Mushrooms, Olives, and Beer with the remaining oil.
Notes
Tip: if you like rabbit, don’t miss the next recipe:https://blog.giallozafferano.it/lappetitovienmangiando/straccetti-di-coniglio-con-peperoni-rossi-croccanti/
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