Nonna's Rabbit Recipe

4.5 from 4 ratings

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.”

Servings

servings

Ingredients

1 young rabbit
2 cup light white wine
4 or 5 tablespoon olive oil
2 tablespoon parsley, chopped
2 tablespoon basil, chopped
2 to 3 large cloves of garlic, chopped
1 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.