Thursday, April 11, 2013
I had rabbit one time as a kid and was horrified when I found out what I just ate (and thoroughly enjoyed). I didn't eat rabbit again until fairly recently at a local Italian restaurant. We ordered some rabbit crostini and we really loved it. The next time I went there I got a rabbit main dish. Then I found out where I can buy them and it's been love ever since. Rabbit is similar to chicken in texture, but it is leaner and more flavorful. You can read more about rabbit meat at the link to the farm. Bottom line though, it's delicious!
This recipe is an adapted version of Stanley Tucci's recipe in The Tucci Cookbook. I was lucky enough to receive a free copy of this book from Foodie Blogroll. This is my first Italian cookbook and I didn't come from an Italian background. So, my idea of Italian food was the Americanized dishes like spaghetti, stuffed shells, and lasagna - basically pasta, red sauce, cheese, and meat. It's been great to explore this cuisine and I look forward to trying more recipes from this book. I was excited to find a rabbit variation on the usual chicken cacciatore. We really enjoyed this dish a lot - simple, flavorful, and hearty. I modified it slightly and added the herbs. This recipe will serve about 2-3 people, unless you are able to find a larger rabbit. Serve it with some crusty bread to soak up the sauce.
1/2 lb. button mushrooms, quartered
1 medium yellow onion, diced
1 rabbit (about 1.5 lbs), cut into serving sized pieces
sea salt and freshly ground black pepper
1/2 cup dry white wine
1 can (15-16 oz.) diced tomatoes with juice
2 cloves minced garlic
1/4 teaspoon dried oregano
1 teaspoon dried rosemary
2 russet potatoes, peeled, quartered and halved
1 tablespoon minced fresh parsley, optional
In a large, deep skillet, warm about 2 tablespoons of olive oil. When hot, add the mushrooms. Cook, stirring occasionally, until soft and golden. Remove with a slotted spoon and set aside on a plate. Then cook the onion the same way. Remove and set aside on the plate with the mushrooms.
Season the rabbit well with salt and pepper. Add some more olive oil to the pan. Place the rabbit in the pan and cook until golden on both sides. Remove and place on a plate.
Add the white wine and stir well to deglaze the pan. Then add the tomatoes, garlic, oregano, and rosemary. Return the mushrooms, onions, and rabbit to the pan and nestle the potatoes into the sauce around the rabbit. Bring to a boil and reduce to a simmer. Cover and cook until the rabbit is cooked through and the potatoes are soft, about 15 minutes. Season with salt and pepper, to taste.
Serve hot topped with the parsley and with some crusty bread.
What was I cooking one year ago?: pasta with leeks and oyster mushrooms
Two years ago?: maple oatmeal streusel muffins
Three?: baked eggs in portobella mushrooms caps