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.

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-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 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.

That's it — enjoy your meal!

Sauteed Rabbit with Roasted Red Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions