Rabbit Isabel Food

RABBIT ISABEL

Rabbit Isabel image

Provided by Food Network

Time 1h

Yield 1 serving

Number Of Ingredients 11

Ingredients

1-ounce plain (all-purpose) flour
Salt and freshly ground black pepper
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 young rabbit per person, fillets and leg meat removed
1 egg white
1 slice good bacon per two rabbit fillets
Sorrel or sage leaves
4 ounces (1 stick) butter
1 onion, finely chopped
Glass white wine

Steps:

Make seasoned flour with salt, pepper, dry mustard and cayenne pepper.
In a food processor finely mince the leg meat, add the egg white and seasoning and blend to a paste. Flatten the fillets and flour lightly. Lay a piece of bacon cut to fit on one fillet, spread a layer of the mousseline of rabbit and egg white onto the bacon and lay your sorrel of sage leaves on top of this. Place the other rabbit fillet on top to make a parcel.
In a heavy-lidded frying pan melt the butter and gently fry the onion, add the rabbit parcel and brown, turning carefully. Season, pour on white wine, cover and cook gently for 10 minutes turning the parcel halfway through.
Check that the rabbit is tender and cooked through, and serve with garlic-pureed potatoes and a green vegetable.

CONIGLIO AL'ISCHIATANA: ISCHIA-STYLE RABBIT

Coniglio Al'ischiatana: Ischia-style Rabbit image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup/117 ml extra-virgin olive oil
1 medium rabbit, cut into pieces
1 whole garlic bulb, with roots and base chopped off
1 fresh chile pepper, chopped
Salt
5 fresh basil leaves, chopped
Fresh oregano leaves
Fresh thyme leaves
2 tablespoons/28 g tomato paste
2 cups/470 ml white wine
10 cherry tomatoes, halved

Steps:

Preheat the oven to 375 degrees F.
Heat up the extra-virgin olive oil in a saucepan. Place the rabbit in the hot olive oil. Then add the garlic bulb, chile pepper, and salt. Sear the rabbit until golden brown on all sides. Add the tomato paste and wine to deglaze the pan. Then add the basil, oregano, thyme, and tomatoes. Once the wine has reduced, transfer to a baking pan and place in the oven for approximately 30 minutes.

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