Southern Italian Rabbit Stew Recipe
- Ready In:
- 3hrs 30mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 cottontail rabbits or 8 chicken thighs
- 1 tablespoon vegetable oil
- 2 tablespoons olive oil
- 5 chopped garlic cloves
- 1 chopped onion
- 4 tablespoons capers or 4 tablespoons green peppercorns, which ever you prefer
- 1⁄4 cup chopped parsley
- 1 pinch saffron
- 2 cups hot water
- 1⁄4 cup red wine vinegar
- salt and pepper
directions
- 1. Soak the rabbit in salted water for 24 hours in the refrigerator. This is not necessary for chicken.
- 2. Get the vegetable oil hot over medium-high heat in a large skillet or Dutch oven.
- 3. Pat the rabbit or chicken pieces dry and brown well in the pot.
- 4. Meanwhile, chop half the capers or green peppercorns.
- 5. Get your tap water as hot as it will go and fill a 2 cup measure. Crush the saffron in your palm and sprinkle it into the hot water.
- 6. Once the meat is all browned, remove it to a plate. Add the onion and garlic and sauté until browned.
- 7. Add everything into the pot. Place the rabbit or chicken pieces into the liquid. If the liquid does not come at least halfway up the sides of the hare pieces.
- 8. Cover tightly and place wild rabbit in 300 degree oven for 2.5 hours. Domestic rabbit and chicken should only cook for 1.5 hours. Check the Rabbit after 2 1/2 hours; it should be finished.
- 9. Serve with wild rice, a green salad and a good Cabernet Sauvignon.
- Read more: <a href="http://www.food.com/bb/viewtopic.zsp?t=402142&oc=linkback">http://www.food.com/bb/viewtopic.zsp?t=402142&oc=linkback</a>.
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RECIPE SUBMITTED BY
foodnelson
212