Rabbit Liguria style

Rabbit Liguria style | Meat Recipes
Rabbit Liguria style | Meat Recipes

Rabbit Liguria style

A while ago I wrote a recipe called “Rabbit Emilia-Romagna style”. It was the first of three recipes I would like to publish about cooking rabbit. This is the second recipe and it comes from the Liguria region of Italy. Liguria is famous for its pesto sauce, but also for its superb olive oil and olives. For me, it is important that the recipes I publish are accurate and traditional. When I can, I buy ingredients that come from the area where the recipe comes from, so this time I managed to buy some “taggiasca” olives (native olives from Liguria) in brine and a bottle of extra virgin olive oil from the same region. Now, let’s cook…
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Prep Time 20 mins
Cook Time 1 hr 30 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 650 kcal

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Ingredients
 

  • 1 Rabbit (adult animal)
  • 120 ml (4 fl oz) Extra virgin olive oil
  • 150 grams (5 oz) Taggiasca olives in brine
  • 50 grams (2 oz) Pine kernels
  • 1 Onion – large size (finely chopped)
  • 2 Cloves of garlic
  • 1 Rosemary sprig
  • 2 Bay leaves
  • 100 ml ( a bit less than 4 fl.oz) White wine
  • 60 ml (2 fl oz) White wine vinegar
  • 3 Ripe tomatoes – medium size (OPTIONAL)
  • 250 ml (1/2 pint) Chicken or vegetable stock
  • Salt and black pepper for seasoning

Instructions

  • First of all, cut the rabbit into pieces. You should be able to cut the front and back legs without crunching any bones. Split bones are a nightmare when cooking rabbit, so try to cut the animal neatly.
    Rabbit Liguria style | Meat Recipes
  • Put the rabbit cuts into a large bowl and then fill the bowl with cold water, to cover the meat.
    Rabbit Liguria style | Meat Recipes
  • Add the vinegar into the water, then cover with cling film and refrigerate for one hour or so.
    Rabbit Liguria style | Meat Recipes
  • Meanwhile, chop the onion.
    Rabbit Liguria style | Meat Recipes
  • After the onion, we prepare the tomatoes. We remove the eye first.
    Rabbit Liguria style | Meat Recipes
  • Score a cross on the bottom of each tomato.
    Rabbit Liguria style | Meat Recipes
  • Plunge the tomato in boiling water for 10-15 seconds.
    Rabbit Liguria style | Meat Recipes
  • Remove the tomatoes from the pan using a slotted spoon.
    Rabbit Liguria style | Meat Recipes
  • Peel the tomato. The skin should come off very easily.
    Rabbit Liguria style | Meat Recipes
  • Now, quarter the tomatoes.
    Rabbit Liguria style | Meat Recipes
  • Remove and discard the seeds. You should be left only with the clean petals.
    Rabbit Liguria style | Meat Recipes
  • Cut each petal into strips.
    Rabbit Liguria style | Meat Recipes
  • Cut the strips into dice.
    Rabbit Liguria style | Meat Recipes
  • In Italy we call this “dadolata di pomodoro” (also known as concassé – this French term is the  most popular if you browse the internet). The advantage of using the dadolata is that it delivers a finer result at the end, when we add it to the pan, because there are no seeds or skin.
    Rabbit Liguria style | Meat Recipes
  • After about an hour, take the bowl out of the fridge, discard the water, rinse the rabbit cuts and finally pat them dry.
    Rabbit Liguria style | Meat Recipes
  • Take a large sauté pan and pour a generous lug of olive oil into the pan (about 120 ml – 1/2 cup). Heat the oil on medium heat.
    Rabbit Liguria style | Meat Recipes
  • When the oil is hot, add the onion.
    Rabbit Liguria style | Meat Recipes
  • Then, add the crushed cloves of garlic.
    Rabbit Liguria style | Meat Recipes
  • Finally, add the herbs and sauté for 3-4 minutes, to give some colour.
    Rabbit Liguria style | Meat Recipes
  • Then, add the rabbit cuts into the pan.
    Rabbit Liguria style | Meat Recipes
  • Cook each side of the cuts for few minutes.
    Rabbit Liguria style | Meat Recipes
  • Here, I am cooking the second side.
    Rabbit Liguria style | Meat Recipes
  • Once both sides of the cuts have been lighlty browned, add the wine.
    Rabbit Liguria style | Meat Recipes
  • Shake the pan so that the liquid goes all around the bottom of the pan and cook until the liquid is reduce by half.
    Rabbit Liguria style | Meat Recipes
  • Then, add half of the stock available. Technically speaking you should not need any more stock; however if something goes wrong and you think that the pan content is getting too dry or slightly burnt, you still have some extra stock left.
    Rabbit Liguria style | Meat Recipes
  • Season with salt.
    Rabbit Liguria style | Meat Recipes
  • Season with black pepper.
    Rabbit Liguria style | Meat Recipes
  • Turn the heat to low, cover with a lid and cook for about 1 hour, turning the rabbit cuts every 20 minutes.
    Rabbit Liguria style | Meat Recipes
  • This pictures shows the pan content after 40 minutes cooking on low heat. As you can see, the bottom sauce is not reduced enough (still too liquid).
    Rabbit Liguria style | Meat Recipes
  • To complete the hour cooking on low heat, the best way is to partially cover the pan with the lid. This way, part of moisture will leave the pan and the sauce in the bottom will reduce to the right consistency.
    Rabbit Liguria style | Meat Recipes
  • After the rabbit cuts have been cooking on low heat for 1 hour, add the olives (the olives must be added into the pan 20-30 minutes before the end of the cooking).
    Rabbit Liguria style | Meat Recipes
  • Then, add the pine kernels.
    Rabbit Liguria style | Meat Recipes
  • Give the whole thing a good stir and continue cooking for another 10 minutes with the lid on.
    Rabbit Liguria style | Meat Recipes
  • Once the 10 minutes have passed, add the diced tomatoes into the pan. These need only 10 minutes to cook and you can do so without lid, so that we start to reduce the sauce to a thicker consistency.
    Rabbit Liguria style | Meat Recipes
  • This is what you should get after about 90 minutes cooking.
    Rabbit Liguria style | Meat Recipes
  • Plate the rabbit and serve.
    Rabbit Liguria style | Meat Recipes
Enjoyed the recipe?Buy us a glass of wine!
Federico
Jeremy

Buon appetito! Thank you from Federico (recipe Maestro) and Jeremy (web Geek).

Nutrition

Calories: 650kcal
Keyword Meat
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Published
Categorised as Meat

By Federico

Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.

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