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Rabbit Stewed in Cider
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(Recipe ID: 634)
Serves 4
Preparation time: 4 hours; Cook time: 60 minutes
Source: Vito De Carolis
Rabbit made tender by an aromatic stewing. Rabbit is available in the frozen section of many grocery stores.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 1 Rabbit
- 3 Tablespoons Fresh Lemon Juice
- 4 ounces Bacon
- All-Purpose Flour seasoned with salt and pepper, to toss rabbit pieces in
- 3 large Onions, chopped
- 1 sprig Thyme *
- 1 Bay Leaf *
- 3 sprigs Parsley
- 1 pound Tomatoes, skinned and chopped
- Fine Sea Salt and Fresh Ground Black Peppercorn, to taste *
- 1 Tablespoon Sugar
- 1 1/2 cups Dry Cider
Instructions
- Cut rabbit into serving pieces.
- In a large bowl put cold water and lemon juice, soak the rabbit pieces in this mixture for 4 hours. Then drain and dry.
- In a pan fry bacon over a low heat, until fat runs. Remove bacon and keep warm.
- Toss rabbit pieces in the seasoned flour and fry until golden brown.
- Add onions, thyme, bay leaf, parsley and tomatoes. Fry gently for 20 minutes. Add sugar and season with salt and pepper, the add cider.
- Bring to a boil for 5 minutes, then reduce to medium heat, cover with a lid and cook until rabbit is tender (about 15 to 20 minutes).
- Remove thyme, bay leaf and parlsey. Serve at once.
Buy Ingredients
The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.
