Sauteed Rabbit with Roasted Red Peppers Recipe

Name: Sauteed Rabbit with Roasted Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces Prosciutto, chopped; 2 tablespoons olive oil, plus 1/4 cup; 1 tablespoon unsalted butter; 3 pounds 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 tablespoons minced fresh parsley; 1 cup chicken stock; 4 large roasted red peppers, peeled, cored, seeded and sliced; 2 teaspoons minced garlic; 4 drained anchovy fillets, chopped; 1/3 cup red wine vinegar

Servings: persons

2 ounces Prosciutto, chopped
2 tablespoons olive oil, plus 1/4 cup
1 tablespoon unsalted butter
3 pounds 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 tablespoons minced fresh parsley
1 cup chicken stock
4 large roasted red peppers, peeled, cored, seeded and sliced
2 teaspoons minced garlic
4 drained anchovy fillets, chopped
1/3 cup red wine vinegar

1
In a casserole set over moderate heat, cook the Prosciutto in the oil and butter, stirring occasionally, for 3 minutes.
2
Add the rabbit, season with salt and pepper and cook it until browned on both sides.
3
Add the bay leaf, rosemary, parsley and stock.
4
Bring the liquid to a boil and simmer the rabbit, covered, for 45 minutes, or until just tender.
5
In a small skillet heat the 1/4 cup of oil over moderate heat until hot.
6
Add the garlic and cook it, stirring, until golden.
7
Add the anchovy and cook it, stirring, until dissolved.
8
Add the vinegar and reduce it over moderately high heat to 2 tablespoons.
9
Add the sliced peppers and anchovy mixture to the casserole and simmer it, stirring occasionally, 15 minutes longer.

235

kcal

Calories

Fat

Carbs

Protein

Fat 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 13 ingredients. The key ingredients include: 2 ounces Prosciutto, chopped, 2 tablespoons olive oil, plus 1/4 cup, 1 tablespoon unsalted butter, 3 pounds rabbit, cut into serving pieces and patted dry, and more.

Yes, Sauteed Rabbit with Roasted Red Peppers falls under the Meat & Poultry 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.

Sauteed Rabbit with Roasted Red Peppers

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