Braised Rabbit with Gremolada

Ready in 1 hour

from "Real Stew"..."really quite a nice dish and not a dainty one, because you must pick up those pieces of rabbit with your fingers and enjoy yourself."

Top-ranked recipe named "Braised Rabbit with Gremolada"


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3 tbs unsalted butter
1 tbs lard
1 2 3/4-3-lb rabbit; cut into 6 pieces
1 medium white onion; chopped
1 1/4 cups dry white wine
1 1/4 lb ripe tomatoes; peeled, seeded, and chopped
1 cup beef broth
2 large garlic cloves; finely chopped
salt and freshly ground pepper
for the Gremolada
grated zest of 1/2 lemon
2 salted anchovy fillets; rinsed and chopped
1 garlic clove; finely chopped

Original recipe makes 4 Servings



In a large earthenware casserole set on a heat diffuser, melt the butter and lard together over medium-high heat. When the butter stops sizzling, brown the rabbit pieces, about 5 minutes per side. Add the onion and cook,stirring until translucent, about 5 minutes. If you are not cooking with earthenware and a diffuser, cover over medium heat and check for doneness sooner. Add the wine and let it evaporate by three-quarters, 5-8 minutes. Add the tomatoes, beef broth, and garlic. Bring to a boil, then reduce the heat to very low, and season with salt and pepper. Cook until the rabbit is very tender, about 3 hours.

To make the gremolada, combine the lemon zest, anchovies, parsley, and garlic in a small bowl. Stir into the braised rabbit and serve immediately.


Added on Award Medal
Calories Per Serving: 185 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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