Rabbit, a wonderfully versatile meat!
Blending equally well with herbs, spices and white wine, rabbit meat is very lean, contains more protein, less fat and is perfect for diets where cholesterol should be minimized. I prefer free-range rabbits with a gamey flavour and slow cooking for safest results; slow cooked with fresh celery, garlic, carrots, onions, tomatoes, fresh herbs and spices, white wine and olive oil. Rabbit flesh is rather dry, so it should be cooked with liquid, such as wine or broth.
Older rabbits generally need 2 hours cooking.
Simple steps
- Soak the rabbit pieces (about 1kg) for about 3 hours with plenty of water, lemon slices and bay leaves.
- Rinse, drain and dry.
- Rub each piece with olive oil and grated garlic, season with salt and pepper.
- Heat a shallow pan.
- Place the rabbit pieces in the pan and brown all sides for a few minutes over a medium flame.
- Add 5/6 garlic cloves, 2 onions/shallots if in season, freshly sliced celery, lot of sage and rosemary and sauté .
- Add 2/3 sliced carrots, 5/6 fresh tomatoes and continue to sauté.
- Add about two glasses of your favourite white wine and baste the rabbit every 15 minutes.
- At this point slightly cover rabbit with water and allow to cook.
- Bring to a boil and reduce heat to simmer. Should be cooked in 60 minutes and all water evaporated.
