You may also like
Categories:
rabbit extra virgin extra virgin olive oil red onion white-skinned potatoes bell peppers tomatoes green olives celery liquid removed capers garlic thyme apple cider vinegar water
Viewed: 87 - Published at: 7 years agoIngredients
- 1 x rabbit - (abt 2 1/2 lbs) cut into 8 pcs Salt to taste Freshly-grnd black pepper to taste
- 6 Tbsp. extra-virgin extra virgin olive oil
- 1 lrg red onion thinly sliced
- 1 lb white-skinned potatoes peeled, and cut into 1" cubes
- 3 x bell peppers sliced
- 2 lrg tomatoes minced
- 1 1/4 c. sliced pitted brine-cured Sicilian green olives
- 2 x celery stalks thinly sliced
- 1/3 c. liquid removed capers
- 3 lrg garlic cloves minced
- 3 x fresh thyme sprigs
- 1/4 c. apple cider vinegar
- 1/4 c. water or possibly more if needed Fresh Italian parsley sprigs
Method
- Rinse rabbit and pat dry; sprinkle with salt and pepper.
- Heat 4 Tbsp.
- oil in heavy large pot over medium-high heat.
- Working in batches, add in rabbit to pot and brown, turning often, about 8 min per batch.
- Transfer rabbit to bowl.
- Reduce heat to medium.
- Add in remaining 2 Tbsp.
- oil to pot.
- Add in onion; saute/fry 5 min.
- Fold in potatoes, bell peppers, tomatoes, olives, celery, capers, garlic, and thyme; cook 5 min.
- Fold in vinegar and 1/4 c. water.
- Add in rabbit.
- Cover, reduce heat to medium-low and simmer 10 min.
- Spoon some of vegetable mix over rabbit.
- Cover and simmer till rabbit is tender, stirring occasionally and adding more water by 1/4 cupfuls if mix is dry, about 30 min.
- Season with salt and pepper.
- Spoon vegetables into large dish.
- Top with rabbit.
- Garnish with parsley and serve hot.
- This recipe yields 4 servings.
- Comments: A 3 1/2-lb.
- chicken works well, too, in this dish from Syracuse.
