Ischian-Style Rabbit Recipe

Name: Ischian-Style Rabbit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: extra-virgin olive oil, 1/4 cup; 1 (3 lb) rabbit, cleaned, cut into 6 pieces, liver reserved; 1 teaspoon salt; ground black pepper; 4 teaspoons garlic, minced; 1 (28 ounce) can tomatoes, drained and crushed; 1 (6 ounce) can tomato paste; ½ teaspoon rosemary; 1 ¼ cups dry white wine; 2 tablespoons red wine vinegar; ½ cup fresh basil leaf, torn

Servings: persons

extra-virgin olive oil, 1/4 cup
1 (3 lb) rabbit, cleaned, cut into 6 pieces, liver reserved
1 teaspoon salt
ground black pepper
4 teaspoons garlic, minced
1 (28 ounce) can tomatoes, drained and crushed
1 (6 ounce) can tomato paste
½ teaspoon rosemary
1 ¼ cups dry white wine
2 tablespoons red wine vinegar
½ cup fresh basil leaf, torn

1
Brown rabbit well on all sides in a large frying pan with olive oil.
2
Season with salt and pepper, remove and set aside.
3
To the same pan, add garlic over medium heat.
4
Cook 1 to 2 minutes.
5
Stir in tomatoes, tomato paste, rosemary and wine and simmer 5 minutes.
6
Return the rabbit to the pan, cover and cook over low heat for 1 hour, until rabbit is very tender.
7
In a small bowl, combine the liver and red wine vinegar and mash well with a fork and add to the pan and cook 10 minutes.
8
Add the basil leaves and serve immediately.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: extra-virgin olive oil, 1/4 cup, 1 (3 lb) rabbit, cleaned, cut into 6 pieces, liver reserved, 1 teaspoon salt, ground black pepper, and more.

Yes, Ischian-Style Rabbit falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ischian-Style Rabbit

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