Ligurian Rabbit Stew: An Italian classic recipe that is sustainable as it is delicious
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- čas přidán 13. 07. 2024
- Don’t be afraid to try rabbit! Especially when it’s cooked with olives, pine nuts, and lots of herbs to make a delightfully creamy and briny stew.
Serves 2 as a main course
Prep time: 10 minutes
Cook time: 1 hour 15 minutes
Ingredients:
1 pound of rabbit in pieces
1 cup of diced onion
½ cup of diced fennel
1 cup of olives
1 cup of white wine
¼ cup of pine nuts
¼ cup of flour
¼ cup of chopped parsley
1 sprig of rosemary chopped fine
2 sage leaves chopped fine
1 tablespoon of tomato paste
½ liter of water
2 tablespoons of extra virgin olive oil
Salt and pepper to taste
Preparation:
Sale and pepper the rabbit pieces and then dredge in flour. Shake off the excess and then brown it in a sauce pan over medium high heat with a tablespoon of olive oil.
Once the rabbit has been browned on both sides, remove from pan. This takes about 6 to 8 minutes. Add the onion and fennel to the pan with a pinch of salt. Sweat the mixture until tender, roughly 5 minutes.
Add the tomato paste and let it brown slightly over medium heat. As soon as it starts to smell a bit coppery, add the white wine to the pan to deglaze and let it reduce by about half or until the alcohol has evaporated. Add the rosemary, sage and pine nuts to the pan.
Put the rabbit pieces back to the pan and add water until it reaches about halfway up the rabbit without covering them. Add the olives and turn the heat to low. Simmer for 30 minutes covered.
Check the rabbit after 30 minutes and take the lid off. Let the liquid reduce by half, or roughly another 20 to 30 minutes. Add the lid back to the pan if it looks like the liquid is getting too thick.
After 1 hour the meat should be tender and come away from the bone without much effort. Turn off the heat and add the parsley. An optional touch before serving is to drizzle some of your finest olive oil over the stew when served. - Jak na to + styl
As a (acquired) ligurian myself, I have to say this is exactly how it's commonly done here in Genova. Some recipes may slightly differ, everyone has his own "secrets" of sorts
Excellent post. My only quibble is that rabbit doesn't taste like chicken. It tastes like rabbit. A delicate and sweet meat that's worth the extra few bucks it costs.
We LIKE rabbit! This is a fine presentation. I have some especially raised rabbit cuts coming tomorrow.
That's the meal of our house since we found you. Thank you so much for sharing. It really made me love rabbit 😍😍😍👌❤️❤️❤️❤️ Incredible delicious! Thank you thank you
This is so flattering! Thank you for the support!
We just cooked our first rabbit using a stifado style recipe in our Dutch oven! Well, looks like we are getting into rabbitry as they are so easy, quiet and sustainable. Great city livestock. Need some New Zealand whites or Californias🤙
Growing up we always had meat rabbits. Rabbit is delicious, healthy, and so sustainable. I'm glad you're getting into it! Thanks for the support.
So good!
Looks amazing, just skinned and cut up my first rabbit and I am definitely using this recipe. I know it will be spectacular!
Make sure to let me know how you liked it! Are you raising rabbits?
@@actuallyitalian great recipe I really enjoyed it. I was raising 2 and now need to get another. Maybe 2 because that was delish.
Your link to Rabbit Stew Recipe didn’t work for me but I’m still making it tonight. Thanks for sharing.
This dish looks absolutely amazing , i eat rabbit regular but in the UK i can only find wild rabbits, i will try this and cook it longer.
Local Butchers, the old fashion ones usually sell them.
Yum 😉🚍⚓️🇬🇧🍷🇬🇧
I hunt and kill 50 to 75 Rabbits every year. It is my favorite meat. I grew up raising Rabbits for the table. I eat them any time I can get one!
Ouch -- pine nuts have become expensive in the US. Slivered almonds maybe?
Wabbit Doc !
Perhaps it's difficult for Americans, but rest assured! The rest of the world has no trouble at all🤦🏻♀️🙄...p.s. its a staple in Spain and Greece too.
_"Its not easy to eat rabbit."_
Yeah it is... 😂
Rabbits are more expensive than chicken where I live - definitely not a peasant food lol
Why is it not easy to eat rabit? 😂😂 you madlad. Is it hard to drink a beer?
Because they are cute. But tasty))
They're too cute.
I'd raise meat rabbits (for the fur as well) if I could keep from getting attached, but I know I can't. Same problem with pigs, cows, goats and sheep, but at least when you slaughter one of those, you get a lot of meat. With rabbits you get just a single meal per rabbit. A whole life for one meal. I can't quite bring myself to accept that math.
It's easier with miniature dinosaurs. They move differently, they have their beady little eyes and their beaks and they're just alien enough I can eat them without getting weepy about it.
@@austenhead5303 I understand :)
Your channel is called "Actually Italian" and you live in Italy, yet are cooking with plastic tongs??? Wooden spoon for most/all cooking! that is how I was raised/ taught by my great grandmother (who was born in Sicily)
It doesn't make any difference in flavor.
It's a huge cultural difference
What a sacrilage statement about Rabbit tasting like chicken ????
Have you really tasted it yourself ?
You shouldn't have served it with ketchup!
😜
What is "Sustainable" and how does it differ from chicken, duck, turkey, quail, or any other small animal species??? It is unnecessary to label rabbit with a supremacist word, like everyone else is eating "unsustainable" food.
Because food cost of rabbits are way cheaper and their poop can be instantly used for plants