Rabbit tuna
Rabbit tuna is a Piedmontese recipe born from the peasant tradition with the aim of preserving the meat of this farmyard animal, even in the coldest seasons. The term "tuna" perfectly conveys the idea of preserve, as the rabbit was boiled with aromas and aromas, frayed with the hands and then placed in jars filled with extra virgin olive oil, in order to be preserved for a long time. In my version, rabbit tuna does not undergo the traditional boiling, but is cooked with cooking at a low temperature (also known as sous-vide cooking.)
INGREDIENTS
1 rabbit cut into pieces4 bay leavesjuniper berries extra virgin olive oil finesalt(for the jars)6 cloves of garlicextra virgin olive oil to taste 2 celery stalks12 bay leavesblackpepper juniper berries olives
PREPARATION
Marinate the gutted rabbit without the head in an aromatic brine created with water, 10% salt, bay leaf, juniper berries and black pepper. Bring to a boil, let cool and marinate the rabbit for 12 hours. Drain it from the marinade, dry it with kitchen paper and sprinkle it with fine salt. Place it in a vacuum bag with aromatic herbs and extra virgin olive oil, seal it with the vacuum machine and immerse it in a container full of water that you have brought to a temperature of 70 °. Let it cook for 12 hours. While the rabbit is cooking, peel the garlic, cut the cloves in half and remove the sprout; place a wedge in each jar and cover it with extra virgin olive oil: Once cooked, remove the rabbit from the bags. Remove the garlic from the jars and shred the rabbit with your hands – still warm. Place in jars, adding pepper and juniper berries, bay leaf, finely chopped celery and olives. Cover again with extra virgin olive oil and serve directly in jars.
Rabbit tuna is a Piedmontese recipe born from the peasant tradition with the aim of preserving the meat of this farmyard animal, even in the coldest seasons. The term "tuna" perfectly conveys the idea of preserve, as the rabbit was boiled with aromas and aromas, frayed with the hands and then placed in jars filled with extra virgin olive oil, in order to be preserved for a long time. In my version, rabbit tuna does not undergo the traditional boiling, but is cooked with cooking at a low temperature (also known as sous-vide cooking.)
INGREDIENTS
1 rabbit cut into pieces
4 bay leaves
juniper berries
extra virgin olive oil fine
salt
(for the jars)
6 cloves of garlic
extra virgin olive oil to taste
2 celery stalks
12 bay leaves
black
pepper
juniper berries
olives
PREPARATION
Marinate the gutted rabbit without the head in an aromatic brine created with water, 10% salt, bay leaf, juniper berries and black pepper. Bring to a boil, let cool and marinate the rabbit for 12 hours. Drain it from the marinade, dry it with kitchen paper and sprinkle it with fine salt. Place it in a vacuum bag with aromatic herbs and extra virgin olive oil, seal it with the vacuum machine and immerse it in a container full of water that you have brought to a temperature of 70 °. Let it cook for 12 hours. While the rabbit is cooking, peel the garlic, cut the cloves in half and remove the sprout; place a wedge in each jar and cover it with extra virgin olive oil: Once cooked, remove the rabbit from the bags. Remove the garlic from the jars and shred the rabbit with your hands – still warm. Place in jars, adding pepper and juniper berries, bay leaf, finely chopped celery and olives. Cover again with extra virgin olive oil and serve directly in jars.
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