Tag: rabbit

Recipe Mezze manicures with rabbit ragout with pastis and olives – Italian Cuisine


  • 500 g of rabbit legs in pieces
  • 350 g of pasta like half sleeves
  • 100 g aniseed liqueur like pastis
  • 50 g datterini tomatoes
  • 50 g pitted Taggiasca olives
  • a carrot
  • a stalk of celery
  • half onion
  • rosemary
  • tarragon
  • butter
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of the mezze manicures with rabbit ragout with pastis and olives, de-bone the rabbit legs, scraping the meat off the bone. Cut the pulp into cubes, season with salt and pepper, then brown them in a large pan, over high heat, with a drizzle of oil for 4-5 '. Peel and chop the carrot, celery and onion, obtaining a sauté.

Remove the browned rabbit pulp from the pan and keep it warm, then in the same pan add a drizzle of oil, a pinch of salt and brown the sauté for 5 '. Chop a dozen rosemary needles. Put the rabbit meat back into the pan with the sauté, also adding a knob of butter and the chopped rosemary.

Continue cooking, over low heat, for about 15 ', then add the olives, pastis, sliced ​​cherry tomatoes, 50 g of water and stew everything for 20', obtaining an aromatic sauce. Cook the pasta in salted water, drain it, season it with the meat sauce and complete with chopped tarragon. Serve immediately.

Rabbit Hunter Recipe – Italian Cuisine – Italian Cuisine

Rabbit Hunter Recipe - Italian Cuisine


  • 600 g of rabbit meat in stew
  • two peppers
  • 300 g white wine
  • 80 g white onion
  • 4 perini tomatoes
  • garlic
  • lemon
  • basil
  • Origan
  • fresh aromatic herbs
  • chili pepper
  • extra virgin olive oil
  • salt
  • pepper

For the rabbit cacciatore recipe, marinate the rabbit in the wine for 30 '. Peel the onion and cut it into slices. Peel the peppers and tomatoes with a potato peeler; remove the seeds and cut them into pieces. Heat 4 tablespoons of oil in a large pan and brown the onion, together with a peeled clove of garlic.

After 1 'add the peppers, add salt and cook for 3-4', then add the tomatoes. After 10 'add a chilli pepper into slices and cook the sauce for about another 20'. Drain the rabbit from the marinade, pat it with kitchen paper and brown it in another pan for 2-3 with 2-3 tablespoons of oil, salt, pepper.

Sprinkle the meat with the juice of a lemon, transfer it to the sauce pan and cook everything together for another 10-12 ', adding basil leaves and oregano. Serve with other fresh aromatic herbs to taste and grated lemon zest.

Recipe Fusilli with rabbit ragout – Italian Cuisine


  • 500 g rabbit meat
  • 300 g fusilli
  • 1 celery stalk
  • 1 carrot
  • 1 onion
  • dry white wine
  • extra virgin olive oil
  • salt

Chop the flesh of the rabbit with a knife, reducing it to a beat. Chop celery, carrot and onion and brown them for 2 minutes in a saucepan with a drizzle of oil. United the meat, brown it for 5 minutes, then blend it with 2 tablespoons of wine. Let it cook for about 1 hour over low heat with the lid on. Boil the pasta in salted water, drain and toss it in the sauce. complete it to taste with carrot strips and fried sage leaves.
For a more intense seasoning, cook the ragù over a very low heat with the lid on for two hours instead of just one: the flavors will concentrate and blend even better.

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