The sweet and sour rabbit with potatoes is a truly tasty second course, typical of Sicilian cuisine, with several existing versions.
In the predominant one, potatoes are not used, but I, who love this vegetable, always add it when possible and in this case, it pairs really well with the various ingredients of the dish.
To make this recipe, to remove the characteristic wild smell of the rabbit, I don’t fry it but blanch it in a fragrant vegetable broth.
The cooking is then continued according to the recipe, in a pan with vegetables and at the end, creating the characteristic sweet and sour flavor.
This way, you will obtain a lighter yet flavorful dish that has better preserved its nutritional properties without losing taste.
Try it and see how delicious it is!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 726.99 (Kcal)
- Carbohydrates 28.74 (g) of which sugars 8.41 (g)
- Proteins 53.92 (g)
- Fat 43.46 (g) of which saturated 4.45 (g)of which unsaturated 6.27 (g)
- Fibers 3.91 (g)
- Sodium 690.19 (mg)
Indicative values for a portion of 475 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs rabbit (in pieces)
- 1/2 onion (golden)
- 1 carrot
- 1 stalk celery
- 2 potatoes (medium)
- 8 olives (green or black)
- 1 leaf bay leaf
- 2 tbsps vinegar (red)
- 1 tbsp sugar
- 0.35 oz capers
- 0.53 oz pine nuts
- 0.53 oz raisins
- to taste salt
- to taste extra virgin olive oil
- to taste white wine
Tools
- 2 Pans
- 1 Wooden Spoon
Steps
To prepare the sweet and sour rabbit, start by preparing a vegetable broth in which we will add the rabbit at boiling.
Keep the rabbit in it until half cooked.
In a separate pan, sauté chopped onion, carrot, and celery, diced potatoes, the bay leaf, pine nuts, and the rabbit removed from the broth.
Sauté over low heat for a few minutes until the rabbit and potatoes are flavored.
Add the desalted capers by rinsing them well under running water, whole olives or pitted and sliced, soaked and squeezed raisins.
Moderately salt everything.
Deglaze with white wine and let it evaporate.
After that, add a couple of ladles of water and cook with the lid on. Keep on the heat, occasionally turning, until the rabbit and potatoes are tender, adding a little water if needed.
If the potatoes are more cooked than the rabbit and tend to crumble, remove them from the pan and add them back before making the sweet and sour with vinegar and sugar.
When the sauce is almost completely dry, adjust the salt and, by skewering the rabbit pieces and potatoes with the prongs of a fork, make sure they are tender enough.
Pour the vinegar and sugar into the pot, stir with the wooden spoon, and over high heat, wait for the vinegar to evaporate.
The sweet and sour rabbit with potatoes is now ready.
In the fridge, well closed in an airtight container, it keeps for a couple of days.
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