Nonna's Rabbit Recipe

A protein-rich, low-fat rabbit recipe

This original recipe by Francesca Montillo, owner of Lazy Italian Culinary Adventures, once appeared in a magazine called Italian Cooking & Living a number of years back.

“I am not a nutritionist,” she says, “but can tell you that it is high in protein, it has[a low] amount of fat and calories when compared to other meats, and it is lower in cholesterol than other meats.”

4
Servings
567
Calories Per Serving
Deliver Ingredients

Ingredients

  • young rabbit
  • 2  Cups  light white wine
  • 4 or 5  Tablespoons  olive oil
  • 2  Tablespoons  parsley, chopped
  • 2  Tablespoons  basil, chopped
  • 2 to 3  large cloves of garlic, chopped
  • sprig of rosemary, stem removed
  • 1/2  Tablespoon  oregano
  • 10 to 12  olives of your choice, pitted
  • 1/2  red bell pepper
  • 2 to 3  bay leaves
  • salt to taste

Directions

In a large mixing bowl submerge the rabbit in cold water. Cover the bowl with tin foil or a lid and refrigerate for 8 hours or overnight.

Rinse the rabbit in cold water. In a large skillet over medium heat, place the rabbit and bring to a light boil with the wine. Simmer these two ingredients for about 20 minutes, or until about ½ of the wine has evaporated, turning the rabbit once or twice. At this point, the rabbit will start to take a lighter color in appearance. Gently add in the rest of the ingredients and let simmer on low to medium heat for an additional 25 minutes. Remove from heat. Gently arrange the rabbit on a warmed platter and enjoy. 

Nutritional Facts

Total Fat
22g
31%
Sugar
55g
61%
Saturated Fat
4g
17%
Carbohydrate, by difference
88g
68%
Protein
7g
15%
Vitamin A, RAE
21µg
3%
Vitamin C, total ascorbic acid
13mg
17%
Vitamin K (phylloquinone)
52µg
58%
Calcium, Ca
74mg
7%
Choline, total
2mg
0%
Fiber, total dietary
6g
24%
Folate, total
73µg
18%
Iron, Fe
9mg
50%
Magnesium, Mg
38mg
12%
Niacin
3mg
21%
Phosphorus, P
48mg
7%
Selenium, Se
3µg
5%
Sodium, Na
487mg
32%
Water
11g
0%
Zinc, Zn
1mg
13%

Rabbit Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Rabbit Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!

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