Rabbit Recipes: Ragout de Lapin A L'Italienne (Italian Rabbit)

Please enjoy the third entry in our collection of some of our favorite recipes for a great rabbit dinner!

First, a bit about our pastured rabbit:

Although somewhat an uncommon meat in the United States, rabbit is a popular meat in much of the rest of the world, especially in Europe.

Rabbit is a very healthy meat. It is lower in fat than turkey, chicken, beef or pork, and has a higher percentage of protein than any of them, too. It is very easy to digest and is often used for people on special diets. Weathertop rabbit is also unique in that our rabbits eat fresh grass every day, resulting in high levels of omega-3 fatty acids in their meat.

A word about cooking your rabbit: As with all pasture-raised meats, you will need to cook rabbit a little "lower and slower" (lower heat and longer time) to prevent it from drying out. Also, because rabbit is so low in fat, it is advisable to cook it in a method using moisture, such as in a sauce, or well-covered.

Enjoy!


RAGOUT DE LAPIN A L'ITALIENNE (Italian Rabbit)

1 rabbit cut in 8 pieces
fresh oregano, basil, rosemary, and thyme if possible, if not
1 tbsp each of dried herbs
salt and pepper to taste
1 "oignon piqué" = 1 whole onion onto which 2 bay leaves are
attached with 6 whole cloves
4-6 cloves garlic, crushed
1 small carrot
1/4 cup water
1 ½ cups dry white wine
½ cup peanut oil (other oil OK too)

Pat-dry rabbit pieces well. Place pieces of meat in bottom of dry
skillet or Dutch oven.
Sprinkle, add, and pour the rest of ingredients in given order.
Cover and let simmer 45 minutes.
Uncover and continue cooking until only oil is left at the bottom of the
skillet (if you like sauce, stop earlier) and cook while turning till
meat is crispy.

Then add:
½ - 1 cup olives
½ cup "cornichons" (small pickled cucumbers)
½ cup small pickled white onions

Stir lightly till all ingredients are warm.

From relatives in Switzerland - by Elsbeth Shannon