Ischitan Style Rabbit
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,500 rabbit
- 150 g salami
- 150 g ham
- 200 g onion (s)
- 100 g carrot (s)
- 1 stick / s celery
- 1 sprig marjoram
- 1 bunch parsley
- 1 teaspoon tomato paste
- 50 g lard
- 50 g bacon
- 1 dl olive oil
- 50 g butter
- salt and pepper
- 1 glass white wine
Print Recipe
Pin Recipe Instructions
- Cut the rabbit into pieces. Heat the oil and lard in a pan and fry the rabbit parts over high heat. Then drain and set aside.
- Use a meat grinder or moulinette to chop the onions, bacon, carrots, celery, parsley, marjoram, salami and ham and fry this mixture in the remaining frying fat. Add tomato paste, pepper and salt. Cover the pan and cook over a low flame. Stirring occasionally. When the mixture is almost done, increase the heat and brown everything with an open pan. Add the fried rabbit pieces and deglaze everything with white wine. Then cook for 1 hour.
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