Rabbit In Potacchio

Course : Meat - Game
Serves: 4
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1 large rabbit -- (3-to-4 pounds) cut
4 tablespoons flour
6 tablespoons virgin olive oil -- plus
4 tablespoons virgin olive oil
4 small shallots -- thinly sliced
3 cloves garlic -- thinly sliced
3 tablespoons chopped fresh rosemary leaves
2 medium dry hot chilies -- whole
1 medium lemon plus zest -- juice of
3 medium lemons
1 pound can peeled tomatoes -- drained
12 ounces dry white wine

Preparation / Directions:

Wash and dry the rabbit pieces and dredge in flour. Season with salt and pepper.~ In a 14inch frying pan, heat 6 tablespoons olive oil until just smoking. Cook the rabbit pieces until golden brown, 3 or 4 at a time, and remove to a plate. Drain old oil and add new with shallots, garlic, rosemary and chilies and cook until soft and translucent, about 8 to 10 minutes. Add lemon juice, zest, tomatoes and wine and bring to a boil. Add rabbit pieces and drippings and return to boil. Lower heat and simmer until rabbit is cooked through, about 15 to 20 minutes. Season with salt and pepper and serve.


Nutritional Information:

453 Calories (kcal); 37g Total Fat; (80% calories from fat); 12g Protein; 8g Carbohydrate; 32mg Cholesterol; 30mg Sodium

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