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| Ischia-style rabbit recipe |
After eating massive amounts of turkey and cranberry over the Christmas season, I still want to eat meat. But I was looking for something different. I saw wild rabbit for sale at my local farmers market a while ago. Wild Rabbit meat is leaner and tastier than the farmed variety. It is available throughout the year and it’s very versatile.
Regional dishes reflect the fact that rabbit works well with those flavours often used in chicken dishes, such as mustard and cream in France, tomato and herbs in Italy, and chilli in South America. I ordered some wild rabbit online from Graig Farm in Wales and tried one of the great recipes I found at the Great Italian Chefs, the Italian spin-off of Great British Chefs.
I used this video from GBChefs as a guide to butcher the rabbits. Regarding cooking times, I left the rabbit to cook for about 15 minutes more than the recipe guide. The result was a juicy and full of flavour dish.
I used the rabbit liver and heart to make a little side dish to soak up the rabbit juices, using herbs, fried onions, garlic and cassava coarse flour- if you can’t find cassava you can use panko bread crumbs. Mix all in a pan, toast it all over hight heat – test for salt and pepper.
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| Ischia-style rabbit recipe |
Ischia-style rabbit recipe
Ingredients
Rabbit
2 rabbits
1 bulb of garlic, cut in half
300g of shallots, sliced
1 chilli, cut in half lengthways
500ml of white wine
500ml of vegetable stock
200g of tomato, peeled
2 bay leaves
1 bunch of parsley, roughly chopped
1 bunch of basil, roughly chopped
salt
pepper
Garnish
basil leaves
2 sprigs of rosemary
Method
1)Joint the rabbits into pieces: the shoulders, ribs, loins and hind legs. Season all of the pieces with salt and pepper and lightly dust with a little flour
2)Sauté the rabbit pieces all over in a frying pan over a high heat with a little olive oil. When golden-brown, set the rabbit to one side and discard the fat from the pan
3)Pour in some more extra virgin olive oil and add the garlic, shallots and chilli. Cook for a few minutes until the shallots are golden
4)Place the pieces of rabbit in the pan again and deglaze with the white wine. After about 5 minutes, add the tomatoes and the vegetable stock
5)Leave to cook over medium heat for about 20 minutes
6)Add the herbs and continue to cook over high heat until you obtain a thick sauce, for about another 30-45 minutes
7)Garnish with sprigs of rosemary and parsley and serve right away.
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| Ischia-style rabbit recipe |
I've never tried rabbit, as I am definitely a chicken person, but this looks so delicious! I may have to try it out on the family soon as I think they'd love it x
Ami | perksofbeingami
Oh wow. I don't eat meat but I know my partner would absolutely love this!
Laura x
Can't beat a bit of bunny wabbit and I love the sound of what you did with the offal Rosanna.
I wonder why we don't eat much rabbit in the UK. There are certainly enough of them about!! Such a gorgeous sounding recipe – have pinned to try later. My local butcher sells frozen rabbit…
In my meat eating days, my mother's rabbit stew was a firm favourite – rabbits usually shot from the garden.
Your post title caught my eye as indeed, on Ischia, rabbit is one of the main dishes! I tend not to eat it now (too cute) but it's a versatile meat which goes well with fresh pasta, ragou and in recipes like yours! great photos too.
My husband would love for me to cook a rabbit – I just haven't been brave enough yet. So silly of me – your dish looks delicious