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Categories:
olive oil unsalted butter rabbit salt bay leaf rosemary parsley chicken stock red peppers garlic anchovy red wine vinegar
Viewed: 86 - Published at: 8 years agoIngredients
- 2 ounces Prosciutto, chopped
- 2 tablespoons olive oil, plus 1/4 cup
- 1 tablespoon unsalted butter
- 3 pounds rabbit, cut into serving pieces and patted dry
- Salt and freshly ground black pepper to taste
- 1 large bay leaf
- 2 sprigs fresh rosemary
- 2 tablespoons minced fresh parsley
- 1 cup chicken stock
- 4 large roasted red peppers, peeled, cored, seeded and sliced
- 2 teaspoons minced garlic
- 4 drained anchovy fillets, chopped
- 1/3 cup red wine vinegar
Method
- 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 tender.
- 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.
