Recipe for rabbit with caramelized onions
Even I occasionally have to cook meat, though I’m not particularly fond of it, my carnivorous husband deserves some attention… So today, I propose the recipe for rabbit with caramelized onions.
A local rabbit, very tender, with an exceptional taste, easy to prepare and delicious to enjoy.
Rabbit has tender meat and a mild flavor, you shouldn’t use too many seasonings to not overpower the delicate taste of its white meat.
In this recipe, I used a caramelized glaze to achieve a very tender meat with an intense flavor.
I love onions, caramelized they are spectacular and easy to prepare
I find this pairing to be the best
I used Tropea onions, but any onion is fine because with this process, the flavor that some might find unpleasant becomes very pleasant indeed.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Rabbit and onions…
- 1.32 lbs rabbit
- 4 cups Tropea red onions (Other onions work too, I just had these at home today.)
- 3/4 cup sugar
- 1 glass white wine vinegar (about 150 ml)
- to taste oil
- to taste salt
- sprigs aromatic herbs (Rosemary and sage)
- 1 lemon zest (Grated)
Tools
2 pans, one for the rabbit, one for the caramel and onions…
Steps
While the rabbit is cooking, the onions are caramelizing
Begin by putting the rabbit and 3 cups of sliced onions in a pan with a little oil.
Then add the white vinegar; I used my aromatic vinegar, just to add an extra note. Cover and let it dry slowly.
Cook slowly; as the vinegar evaporates, let everything brown, add a little hot water if necessary, and adjust the salt. At this point, you can add the aromatic herbs and lemon zest.
In a separate pan, pour in the sugar and 2 tablespoons of vinegar, let the sugar dissolve.
Add the remaining onions, continue cooking until everything is caramelized. With the addition of vinegar, they caramelize but do not crystallize.
Finish cooking the rabbit and serve it with caramelized onions, which will contrast with the slightly tangy onions cooked with the rabbit.
Unfortunately, cooked rabbit does not like being stored in the fridge; it loses some of its delicacy. It’s a simple dish; I recommend preparing it on the day you plan to serve it. Naturally, any leftovers can be consumed the following day.
