Rabbit with Anchovies and Capers Recipe

Name: Rabbit with Anchovies and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb. rabbit pieces; 4 salted anchovies; 8 anchovy fillets in oil; 6 tbsp. olive oil; 1 pint dry white wine; 1/2 lemon, juiced; 4 cloves garlic; 1 onion, thinly sliced; 1 lg. carrot, thinly sliced; 1 stick celery, thinly sliced; 2 bay leaves; Fresh rosemary and parsley; Salt; Black pepper; freshly ground; 2 oz. seasoned flour; 1 fresh hot chili, chopped and pounded; 3 oz. capers

Servings: persons

4 lb. rabbit pieces
4 salted anchovies
8 anchovy fillets in oil
6 tbsp. olive oil
1 pint dry white wine
1/2 lemon, juiced
4 cloves garlic
1 onion, thinly sliced
1 lg. carrot, thinly sliced
1 stick celery, thinly sliced
2 bay leaves
Fresh rosemary and parsley
Salt
Black pepper; freshly ground
2 oz. seasoned flour
1 fresh hot chili, chopped and pounded
3 oz. capers

1
Put the anchovies into a bowl of water and soak for 20 minutes.
2
Remove the bones and leave to dry on a paper towel.
3
Marinate the rabbit in 3 tablespoons olive oil, the wine, lemon juice, 2 crushed cloves garlic, vegetables, herbs, and salt and pepper.
4
Leave for 6 hours to overnight.
5
Take the rabbit out of the marinade, pat dry with a cloth or paper towel and toss each piece in seasoned flour.
6
Heat the remaining oil in a good heavy frying pan.
7
When hot throw in the pounded chili and brown the rabbit briskly.
8
Place the rabbit in an iron casserole.
9
Pour the marinade into the hot frying pan, bring rapidly to the boil and transfer to the casserole.
10
Cook in a preheated oven at 325F for 45 minutes.
11
Chop up the anchovies, capers and garlic and simmer in 1/4 pint of the rabbit liquid for 10 minutes.
12
Add this to the casserole for a final amalgamation.
13
Check seasoning and garnish with chopped parsley.
14
Some boiled new potatoes or fresh noodles are a good accompaniment.

2051

kcal

Calories

223

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 4 lb. rabbit pieces, 4 salted anchovies, 8 anchovy fillets in oil, 6 tbsp. olive oil, and more.

Yes, Rabbit with Anchovies and Capers falls under the Soups & Stews 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.

That's it — enjoy your meal!

Rabbit with Anchovies and Capers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions