Rabbit with Sage Recipe (Coniglio alla Salvia)
Rabbit is a nice lean meat, it's cost effective as there is plenty of meat to be had.
My gran often cooked rabbit when we visited her up t'North. At my local farmer's market they occasionally sell whole rabbits and for £4 who am I to say no? So with a good chat with my gran and some research online I attempted two recipes. The first being Rabbit with Sage Recipe (Congilio alla Salvia), a Northern Italian dish, the other, roasted rabbit.
Serves 4
Rabbit with Sage Recipe (Congilio alla Salvia) Ingredients:
4 slices bacon3 garlic cloves, peeled6 fresh sage leaves, or 1 tablespoon dried2 cups chicken stock½ cup vegetable oil1 rabbit, 3-pound, dressed, cut in 8 piecesSalt and freshly ground pepper, to tasteflour, for dredging1 teaspoon balsamic vinegar1 cup dry white wine
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Rabbit & sage with veg
Method:
1. Chop the bacon, garlic, and sage very fine, to a paste consistency. (If using a blender or processor, add 1 or 2 tablespoons of the stock.)
2. Heat the vegetable oil in a large casserole, meanwhile seasoning the rabbit parts with salt and pepper and dredging them lightly in flour, shaking off the excess.
3. Add the rabbit to the casserole and cook over high heat, turning it until browned, about 3 minutes per side.
4. Discard the oil from the casserole. Add the bacon mixture, and return to the heat, cooking 3 minutes and stirring occasionally.
5. Add the balsamic vinegar and white wine, and simmer 5 minutes.
6. Add 1 cup of the stock, salt and pepper to taste, and cover the casserole. Simmer until the rabbit is tender, about 45 minutes, stirring occasionally and adding the remaining stock gradually, as needed, to keep the meat moist.
7. Transfer the rabbit pieces to a large serving dish and strain the sauce, which should be thick, over them. If the sauce is thin, quickly reduce it over high heat.
I like to serve mine with fresh green beans and shallots.
It is advised you don't just hack the rabbit into pieces as this creates shards of bone. If you have a wooden rolling pin then this may be the best video for you. I played it a few times before attempting it myself and I was very happy/surprised with the results. Here's "How to joint a rabbit" video from Jamie Oliver's YouTube Channel
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2. Heat the vegetable oil in a large casserole, meanwhile seasoning the rabbit parts with salt and pepper and dredging them lightly in flour, shaking off the excess.
3. Add the rabbit to the casserole and cook over high heat, turning it until browned, about 3 minutes per side.
4. Discard the oil from the casserole. Add the bacon mixture, and return to the heat, cooking 3 minutes and stirring occasionally.
5. Add the balsamic vinegar and white wine, and simmer 5 minutes.
6. Add 1 cup of the stock, salt and pepper to taste, and cover the casserole. Simmer until the rabbit is tender, about 45 minutes, stirring occasionally and adding the remaining stock gradually, as needed, to keep the meat moist.
7. Transfer the rabbit pieces to a large serving dish and strain the sauce, which should be thick, over them. If the sauce is thin, quickly reduce it over high heat.
It is advised you don't just hack the rabbit into pieces as this creates shards of bone. If you have a wooden rolling pin then this may be the best video for you. I played it a few times before attempting it myself and I was very happy/surprised with the results. Here's "How to joint a rabbit" video from Jamie Oliver's YouTube Channel
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