The Rabbit Strips with Crunchy Red Peppers is a recipe that, as I often do, I created with what I found in the fridge and pantry… for the herbs, I gathered them from my little garden. The process is very simple, deboning the rabbit is the tricky part, but don’t worry, you can ask your trusted butcher. In our butcher shop, just order it a day in advance. As for me, I do it all by myself!!!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 2.2 lbs Deboned rabbit
- 20 Sun-dried tomatoes in oil
- 8 Crunchy red peppers
- 30 Pitted Gaeta olives
- 1 sprig Rosemary
- 1 sprig Thyme
- 1 sprig Fresh mint
- 1 bunch Sage
- 1 tbsp Whole wheat flour
- 2 cloves Garlic
- 3/4 cup White wine
- 4 tbsps Extra virgin olive oil
- to taste Salt and pepper
Preparation
Wash and thoroughly dry all the herbs, then chop them along with the garlic and Gaeta olives.
Drain the sun-dried tomatoes if they were not preserved in extra virgin olive oil, and cut them into strips.
Slice the crunchy red peppers into rings and add them to the tomatoes.
Cut the rabbit into strips and season well with the herb and olive mixture.
In a non-stick pan, add 2 tablespoons of extra virgin olive oil and brown the rabbit with all its seasoning.
Add the flour, salt, continue to brown, and pour in half the amount of white wine.
After about ten minutes, add the tomatoes, crunchy peppers, and pour in the rest of the wine.
Cook over medium-low heat for about twenty minutes, adjust the salt, and turn off.
Sprinkle with freshly ground pepper, and if necessary, add a drizzle of extra virgin olive oil.
Serve hot.
Notes
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