Braised Rabbit In Tuscan Sauce Food

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BRAISED RABBIT, ITALIAN-STYLE



Braised Rabbit, Italian-Style image

Recipezaar has some great rabbit recipes, and I intend to go through each one of them. But, tit for tat and in the meantime, here is a delicious and easy recipe from Marcella Hazan that we have enjoyed for years. For the two of us, I just use the thighs and/or loin and reduce the braising time. When company cringes at eating little furry things, I slice a skinless chicken breast half in two crosswise, brown it separately, and add it to the skillet with the wine. Wanna real treat? Sandwich a slice of cheese between two hot scoops of polenta, flatten slightly, and pour this gravy over all. The cheese melts, and the sauce seeps into the polenta, and ... ahhhhhh!

Provided by MariaLuisa

Categories     Meat

Time 3h

Yield 6 serving(s)

Number Of Ingredients 13

3 lbs rabbit, cut in serving pieces (do not use wild rabbit)
1/4 cup light olive oil
1/4 cup celery, finely diced
1 garlic clove, peeled
2/3 cup dry white wine or 2/3 cup dry vermouth
1 1/2 teaspoons rosemary
2 teaspoons salt (to taste)
fresh ground black pepper
3/4 cup warm water
1 bouillon cube
2 tablespoons tomato paste
1/4 teaspoon sugar
polenta, as an accompaniment (optional)

Steps:

  • Rinse the rabbit pieces in cold water and pat dry.
  • In a deep wide skillet with a lid, put the oil, celery, garlic, and the rabbit in a single layer. Cover and simmer over low heat for about 2 hours. Turn the meat once or twice. If some of the ingredients begin to scorch, add a little water.
  • After 2 hours, the rabbit may have thrown off a lot of liquid. Uncover the pan, turn the heat up to medium, and cook until the liquid has evaporated, turning the meat from time to time.
  • Add the wine, rosemary, salt and pepper. Simmer, uncovered, until the wine has evaporated.
  • Dissolve the bouillon cube, tomato paste, and sugar in the warm water. Pour it over the rabbit, and cook gently for another 12 to 15 minutes, basting and turning the rabbit two or three times.
  • Serve immediately, accompanied by polenta if desired.
  • (The dish may be prepared entirely ahead of time. Reheat gently with 2 to 3 tablespoons of water over low heat, covered, turning the meat occasionally.).

Nutrition Facts : Calories 417.8, Fat 21.7, SaturatedFat 5, Cholesterol 129.3, Sodium 1017.9, Carbohydrate 2.3, Fiber 0.3, Sugar 1.3, Protein 45.9

BRAISED RABBIT WITH FRESH PAPPARDELLE



Braised Rabbit with Fresh Pappardelle image

It's a lean protein that packs a lot of flavor. It's a little sweeter than chicken and completely delicious. Adapted from Slow Fires: Mastering New Ways to Braise, Roast, and Grill, by Justin Smillie and Kitty Greenwald. Copyright © 2015 by Justin Smillie. Photographs copyright © 2015 by Ed Anderson. Published by Clarkson Potter Publishers, a division of Penguin Random House LLC. All rights reserved.

Provided by Justin Smillie

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 17

2 rabbits, quartered
1 tbsp salt
3 tbsps olive oil
1 cup onions, chopped
1 cup carrots, chopped
4 Garlic cloves
1 tbsp tomato purée
1 tbsp sage, chopped
1 tbsp rosemary, chopped
1 cup tomatoes, chopped
1 tbsp Champagne vinegar
1 tbsp verjus
2 quarts dashi
1 pound pappardelle pasta, cooked
1 tbsp parsley, chopped
2 tbsps Parmesan cheese, grated, for serving
1 tbsp Butter, for serving

Steps:

  • Preheat oven to 325 F. Season rabbit with salt and pepper. In a large pot over medium heat, add oil followed by rabbit (everything but the wings) and sear until golden brown, 15 minutes. Delicately remove the rabbit when golden brown and set aside to rest.
  • To the pan, add onion, celery and carrots and cook 10 minutes. Add garlic, tomato paste, sage and rosemary and cook 5 minutes. Continue by adding tomatoes, vinegar, and verjus and cook 5 more minutes. Add rabbit wings and dashi and bring to a boil. Add remaining rabbit and season with salt. Cover with parchment paper (cartouche) and place in the oven for 1 hour and 10 minutes. Pull some rabbit meat off the bone along with braising liquid and place in a saucepan.
  • Add 1 cup cooked pasta and toss with rabbit, parsley, Parmesan and butter. Gently cook pasta until glazed with sauce and appears sheen. Serve with additional rabbit and Parmesan shavings.

BRAISED RABBIT IN TUSCAN SAUCE



Braised Rabbit in Tuscan Sauce image

When I saw rabbit in my local HEB grocery's freezer section I had to try this recipe. The recipe calls for whole rabbits and that's the way I'm submitting this, but the frozen rabbit pieces I bought worked just as well. This is best prepared a day ahead of serving to allow the flavors to mellow. The Tuscan sauce is excellent over pasta, so you may want to make a double batch of that. I served the rabbit with my recipe for Creamy Polenta with Green Onions and Parsley. Recipe originally from a November 1984 issue of Bon Appetit, featured in a Tuscan Dinner for 8. Prep time does not include marinating or refrigeration time.

Provided by Leslie in Texas

Categories     Rabbit

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 17

1/4 cup olive oil
1 1/3 cups onions, minced
3/4 cup carrot, peeled and minced
3/4 cup celery, minced
1/4 cup Italian parsley, minced
2 garlic cloves, minced
1 tablespoon fresh basil, minced (or 1 t. dried, crumbled)
42 ounces canned Italian plum tomatoes, half the liquid drained
2 (3 lb) rabbits
2 cups dry white wine
6 bay leaves
3 garlic cloves, minced
2 inches fresh rosemary sprigs (or 1/4 t. dried, crumbled)
1/8 teaspoon fresh ground pepper
1 pinch ground cloves
3 tablespoons olive oil
10 ounces pancetta, finely chopped

Steps:

  • For Sauce.
  • Heat oil in heavy 4-quart nonaluminum saucepan over medium heat.
  • Add onion,carrot,celery and parsley and brown, stirring frequently, about 8 minutes.
  • Add garlic and basil and cook 15 seconds.
  • Mix in tomatoes.
  • Reduce heat and simmer until reduced and thick,stirring occasionally, about 30 minutes.
  • Can be prepared 3 days ahead and refrigerated.
  • For Rabbit.
  • Remove long loin piece on each side of backbone by cutting between meat and bone with sharp knife.
  • Halve each loin crosswise;cut off remaining meat from bones.
  • Put rabbit meat in large bowl; mix in wine,bay leaves,garlic, rosemary, pepper and cloves.
  • Marinate at least 5 hours at cool room temperature or overnight in refrigerator, turning occasionally.
  • Remove rabbit from marinade and pat dry;reserve marinade.
  • Heat oil in nonaluminum heavy large skillet over medium heat.
  • Add pancetta and brown, stirring frequently.
  • Remove, using a slotted spoon.
  • Add rabbit loins to skillet and sear on all sides; do not brown.
  • Cool and refrigerate.
  • Brown remaining rabbit meat over medium heat in batches(do not crowd).
  • Transfer to heavy 5-quart saucepan, using a slotted spoon.
  • Pour off all but 3 tablespoonfuls fat from skillet.
  • Add pancetta to skillet and stir over medium heat 2 minutes;pour in marinade.
  • Simmer until reduced to thick syrup, scraping up any browned bits, about 25 minutes.
  • Pour over rabbit meat (keep loin refrigerated).
  • Stir in tomato sauce;cover partially and simmer gently until rabbit meat is tender, about 25 minutes;cool.
  • Refrigerate tomato mixture overnight(can be prepared 2 days ahead).
  • Bring tomato mixture to a simmer;stir in loin pieces and simmer until tender, stirring frequently, about 20 minutes.
  • Discard bay leaves and fresh rosemary.
  • Transfer rabbit mixture to platter.
  • Serve immediately with polenta or pasta.

Nutrition Facts : Calories 871.4, Fat 39.6, SaturatedFat 9.9, Cholesterol 279.2, Sodium 187.6, Carbohydrate 12.1, Fiber 2.7, Sugar 6.3, Protein 100.9

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