Recipe Collection
Recipe Collection |
|
Recipe: Rabbit with Herbs
Categories: Umbrian, Kitchen
Yield: 4 servings
1 Rabbit weighing approx 1.3kg
1 lg Clov garlic
50 g Butter
2 tb Extra virgin olive oil
30 g Lean pancetta or bacon
1 Glass dry white wine
300 g Tomatoes; peeled and chopped
Salt
----------------HERB SEASONING---------------------
6 Walnuts; roughly chopped
1 Handful parsley leaves
1 lg Spri rosemary
Grated peel of half a lemon
Cut the rabbit into 8 pieces and rub them with the garlic (especially the protruding bones). Heat the butter and oil in a pan, add the pancetta (or bacon) after pounding it and cutting it into thin strips. Add the pieces of rabbit and brown them on all sides. Pour in the wine and cook down over a moderate heat. Add the tomatoes and salt and pepper to taste.
Complete the cooking over a low heat. When the meat is tender, put in the herb mixture, stir well and add more salt if necessary. After 5 minutes, serve the dish.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
|
None yet posted - you can be the first! |
|
(All fields except email are required) [ Comment Policy ]
|