Sauteed Rabbit With Roasted Red Peppers Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 ounce: Prosciutto, chopped
2 tbsp: Olive oil, plus 1/4 cup
1 tbsp: Unsalted butter,
3 lbs: Rabbit, cut into serving
Pieces and patted dry,
Salt and freshly ground,
Black pepper to taste,
1 large: Bay leaf,
2 Sprigs: fresh rosemary,
2 tbsp: Minced fresh parsley,
1 cup: Chicken stock,
4 large: Roasted red peppers, peeled,
Cored, seeded and sliced
2 tsp: Minced garlic,
4: Drained anchovy fillets,
Chopped,
1/3 cup: Red wine vinegar,
Directions:
In a casserole set over moderate heat, cook the Prosciutto in the oil
and butter, stirring occasionally, for 3 minutes. Add the rabbit,
season with salt and pepper and cook it until browned on both sides.
Add the bay leaf, rosemary, parsley and stock. Bring the liquid to a
boil and simmer the rabbit, covered, for 45 minutes, or until just
tender.
In a small skillet heat the 1/4 cup of oil over moderate heat until
hot. Add the garlic and cook it, stirring, until golden. Add the
anchovy and cook it, stirring, until dissolved. Add the vinegar and
reduce it over moderately high heat to 2 tablespoons.
Add the sliced peppers and anchovy mixture to the casserole and
simmer it, stirring occasionally, 15 minutes longer.
Yield: 4 servings
TASTE SHOW #TS4879
Source from luhu.jp
and butter, stirring occasionally, for 3 minutes. Add the rabbit,
season with salt and pepper and cook it until browned on both sides.
Add the bay leaf, rosemary, parsley and stock. Bring the liquid to a
boil and simmer the rabbit, covered, for 45 minutes, or until just
tender.
In a small skillet heat the 1/4 cup of oil over moderate heat until
hot. Add the garlic and cook it, stirring, until golden. Add the
anchovy and cook it, stirring, until dissolved. Add the vinegar and
reduce it over moderately high heat to 2 tablespoons.
Add the sliced peppers and anchovy mixture to the casserole and
simmer it, stirring occasionally, 15 minutes longer.
Yield: 4 servings
TASTE SHOW #TS4879
Source from luhu.jp
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