Sauteed Rabbit With Roasted Red Peppers
Last updated 6/12/2012 12:58:54 AM. Recipe ID 21752. Report a problem with this recipe.
Title: Sauteed rabbit with roasted red peppers
Yield: 4 Servings
2 oz Prosciutto, chopped
2 tb Olive oil, plus 1/4 cup
1 tb Unsalted butter
3 lb Rabbit, cut into serving
Pieces and patted dry
Salt and freshly ground
Black pepper to taste
1 lg Bay leaf
2 Sprigs fresh rosemary
2 tb Minced fresh parsley
1 c Chicken stock
4 lg Roasted red peppers, peeled,
Cored, seeded and sliced
2 ts Minced garlic
4 Drained anchovy fillets,
1/3 c Red wine vinegar
In a casserole set over moderate heat, cook the Prosciutto in the oil
and butter, stirring occasionally, for 3 minutes. Add the rabbit,
season with salt and pepper and cook it until browned on both sides.
Add the bay leaf, rosemary, parsley and stock. Bring the liquid to a
boil and simmer the rabbit, covered, for 45 minutes, or until just
In a small skillet heat the 1/4 cup of oil over moderate heat until
hot. Add the garlic and cook it, stirring, until golden. Add the
anchovy and cook it, stirring, until dissolved. Add the vinegar and
reduce it over moderately high heat to 2 tablespoons.
Add the sliced peppers and anchovy mixture to the casserole and
simmer it, stirring occasionally, 15 minutes longer.
Yield: 4 servings
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