Grandma Rita’s Sweet and Sour Rabbit.
Every family has its own recipe for making sweet and sour rabbit. I learned the various ways of cooking it from my grandmother and mother-in-law, added my own touch, and came up with Grandma Rita’s recipe.
I will show you how to cook the rabbit in a pan and then how I cook it with the Bimby.
100 g of raw rabbit meat have a caloric intake of about 118 K, making it suitable for low-calorie diets.
Regarding vitamin intake, rabbit meat offers good concentrations of vitamin B3 or Niacin, while from a mineral point of view it offers fair amounts of phosphorus, potassium, and iron.
Given its composition, this meat can be consumed by people of all ages and is also suitable for convalescence diets.

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Difficulty: Very Easy
Cost: Economical
Rest time: 5 Minutes
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Slow Fire
Cuisine: Italian
Seasonality: All Seasons

461.27 Kcal

calories per serving

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Energy 461.27 (Kcal)
Carbohydrates 24.12 (g) of which sugars 12.28 (g)
Proteins 45.74 (g)
Fat 21.59 (g) of which saturated 1.77 (g)of which unsaturated 0.32 (g)
Fibers 4.37 (g)
Sodium 175.05 (mg)

Indicative values for a portion of 351 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

Let’s go shopping

2.6 lbs rabbit
1.4 oz onion
1.8 oz carrot
1 stalk celery
5.3 oz peas
to taste roasting herbs
2 tablespoons vinegar
1 tablespoon sugar (Or 1 of erythritol)
1 tablespoon bouillon cube
1 tablespoon tomato paste
300 ml tomato sauce
1 clove garlic
1 sprig rosemary
to taste bay leaf
to taste extra virgin olive oil

Grandma Rita’s Sweet and Sour Rabbit

Tools

What we need to make

Cutting board
Knife
Pan or Bimby
Chopper or Bimby
Bowl

Preparation: Grandma Rita’s Sweet and Sour Rabbit

Recipe in a pot

Buy a nice local rabbit,
Have it cut into pieces, sprinkle everything with roasting herbs and let it rest while you prepare all the other ingredients.
I have a recipe to prepare herbs for various roasts, if you like, read here
Chop the onion, celery, and carrot.
In a non-stick pan, put the whole garlic, bay leaf, and rosemary sprig. Turn on the heat and heat it up.
Put the rabbit pieces in, and brown them on all sides until the meat becomes almost white.
Deglaze with balsamic vinegar, and..
Sprinkle with sugar.
Turn the pieces so they are flavored all over
When the vinegar has evaporated completely, add a drizzle of extra virgin olive oil, and the chopped mixture.
Stir and brown for 3 minutes.
Then add the peas, and..
The tomato sauce and paste.
Adjust the salt, cover with the lid, and let it cook for about 30 minutes.
After the time has passed, pierce the thigh with a fork, if it goes in, it is cooked, otherwise continue cooking.
Here is Grandma Rita’s Sweet and Sour Rabbit ready.
With the sauce, you can dress the pasta.
Buy a nice local rabbit and have it cut into pieces.
Sprinkle everything with roasting herbs and let it rest while you prepare all the other ingredients.
For the herbs, I make them at home,
If you want to see how I preserve herbs for roasting, click here
Place in the bowl, the onion, garlic, celery, carrot and chop: 5 sec./speed 5, collect with the spatula and set aside.
Transfer the rabbit to the bowl and 30 g of oil, and brown for 10 min. at 230°F, reverse speed 1.
Add the balsamic vinegar and sugar, let it evaporate without a measuring cup for 5 min. at 230°F, reverse speed 1.
Pour another 30 g of oil and the chopped mixture of onion, carrots, celery, and herbs, and brown for 3 min. at 230°F, reverse teaspoon speed.
Add the peas, tomato sauce, paste, 200 g of water, and 1 teaspoon of salt, cook: 40 min./212°F/reverse/teaspoon speed.
At this point, check the cooking, as this depends on the size of the pieces, and if necessary continue for another 10 min.
Transfer the rabbit to a serving dish and serve.