Sweet and sour rabbit
When I was a child we used to go picking chestnuts, together with my uncles and one thing I remember very well about those days: lunch time! In fact, a fixed stop of our autumn picnics was lunch at a trattoria, which to tell the truth I don't know if it is still open, but where we ate very well!! My favorite dish, as an 8-year-old boy, was sweet and sour rabbit, I was crazy about it and even if my mother tried and tried again to cook it as they prepared it in this small and rustic place, I never found that flavor ... Then the other day, I went into the butcher's shop to buy some chicken breast, I came out with 1kg of rabbit legs, my children had never eaten it, that I had erased from my mind the possibility that rabbit could be a food... Anyway the rabbit had been bought and I just had to put it in the pan, having never cooked it personally I improvised and with a lot of amazement, in the end, I found that flavor that I liked so much as a child: "the sweet and sour rabbit"! Rabbit meat was a pleasant rediscovery for me and a tasty discovery for my boys and I think I will resume cooking it because they really liked it. If you want to try to cook sweet and sour rabbit, follow me in the kitchen, you will see how simple it is and how much goodness it is!
Ingredients
1 kg Rabbit2 Onions (large)4 CarrotsSaltExtra virgin olive oil100 g Vinegar (or less, depending on taste)1 cup Water4 Bay leaves
Preparation
Divide the rabbit into equal pieces that are not too large. Place them in a large pan in a single layer and cover it with all the coarsely chopped marinade ingredients. Let it flavor overnight. The next day, drain the rabbit stew from the marinade, dry it with a kitchen towel and flour it. In a large pan heat three tablespoons of oil, add the onion and the finely sliced shallots and let them wilt, then add the stew and let it brown evenly, add the chopped celery, salt, cover the pan and cook over low heat for about fifteen minutes, checking that the cooking liquid does not shrink too much (in this case sprinkle with half a glass of water), Add the pitted and chopped olives, capers and pine nuts. Finish cooking and when the rabbit is tender, add two generous tablespoons of sugar and vinegar. Simmer for a few minutes, then turn off the heat and let it cool in the cooking pan. Place the stew on a serving plate and pour the cooking juices over it. A very appetizing dish.
When I was a child we used to go picking chestnuts, together with my uncles and one thing I remember very well about those days: lunch time! In fact, a fixed stop of our autumn picnics was lunch at a trattoria, which to tell the truth I don't know if it is still open, but where we ate very well!! My favorite dish, as an 8-year-old boy, was sweet and sour rabbit, I was crazy about it and even if my mother tried and tried again to cook it as they prepared it in this small and rustic place, I never found that flavor ... Then the other day, I went into the butcher's shop to buy some chicken breast, I came out with 1kg of rabbit legs, my children had never eaten it, that I had erased from my mind the possibility that rabbit could be a food... Anyway the rabbit had been bought and I just had to put it in the pan, having never cooked it personally I improvised and with a lot of amazement, in the end, I found that flavor that I liked so much as a child: "the sweet and sour rabbit"! Rabbit meat was a pleasant rediscovery for me and a tasty discovery for my boys and I think I will resume cooking it because they really liked it. If you want to try to cook sweet and sour rabbit, follow me in the kitchen, you will see how simple it is and how much goodness it is!
Ingredients
1 kg Rabbit
2 Onions (large)
4 Carrots
Salt
Extra virgin olive oil
100 g Vinegar (or less, depending on taste)
1 cup Water
4 Bay leaves
Preparation
Divide the rabbit into equal pieces that are not too large. Place them in a large pan in a single layer and cover it with all the coarsely chopped marinade ingredients. Let it flavor overnight. The next day, drain the rabbit stew from the marinade, dry it with a kitchen towel and flour it. In a large pan heat three tablespoons of oil, add the onion and the finely sliced shallots and let them wilt, then add the stew and let it brown evenly, add the chopped celery, salt, cover the pan and cook over low heat for about fifteen minutes, checking that the cooking liquid does not shrink too much (in this case sprinkle with half a glass of water), Add the pitted and chopped olives, capers and pine nuts. Finish cooking and when the rabbit is tender, add two generous tablespoons of sugar and vinegar. Simmer for a few minutes, then turn off the heat and let it cool in the cooking pan. Place the stew on a serving plate and pour the cooking juices over it. A very appetizing dish.
No comments:
Post a Comment