Rabbit With Sauerkraut - {Coniglio Con Krauti}

Recipe Ingredients

1		Rabbit - (abt 3 1/2 lbs) - cut into 8 pieces
		Coarse sea salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	99g / 3.5oz	Lard - divided
1/2		Onion - finely chopped
1 lb	454g / 16oz	Italian Sauerkraut - (see below)
1/2 teaspoon	2.5ml	Black peppercorns
1/2 cup	118ml	White wine
		Italian Sauerkraut
1		Red onion - thinly sliced (medium)
6 cups	1422ml	Red cabbage chiffonade
4		Sage leaves
1		Garlic clove
2 cups	474ml	Red wine vinegar
2 tablespoons	30ml	Salt
		2 tablespoons sugar

Recipe Instructions

Rinse the rabbit and pat dry with paper towels. Season with sea salt and pepper and set aside.

In a large, heavy-bottomed skillet, heat 1/4 cup of the lard over high heat until it is melted. Add half of the rabbit pieces, skin-side down, and cook until golden-brown, about 5 minutes. Turn over and cook until golden brown on the other side. Remove the browned meat and cook the remaining meat. Set aside on a plate covered with foil.

Add the remaining lard and heat until it melts. Add the onion and cook for 2 minutes, until translucent but not browned. Add the Italian Sauerkraut and peppercorns, reduce the heat to medium and cook for about 8 minutes. Stir occasionally to keep from sticking.

Return the rabbit pieces to the pan. Pour the wine into the skillet and bring to a boil. Reduce the heat to low, cover the pan and cook for 30 minutes. Serve immediately.

Italian Sauerkraut: Place all ingredients in a 6-quart pot and cover. Bring to a boil over high flame and reduce to simmer. Cook covered 40 to 50 minutes, stirring frequently or until very tender. Can be reheated with great success.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D39) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.