Rabbit with Herbs, Wine and Rabbit Legs with Pancetta and Olives

Today I decided to cook rabbit two different ways, the legs marinated in olive oil with thyme and the rest of rabbit I marinated in mustard and cooked with onions, bacon and mushrooms. In our family everybody likes rabbit, especially my kids. However, my daughter always asks before cooking “I hope it is not the rabbit from our garden?” No, don’t worry, I bought the rabbit in a store :)

Both recipes were delicious, especially the legs. When the kids ate everything and asked for more, you know it turned out perfect. Too bad that the rabbit is small :)

Rabbit with Herbs, Wine and Rabbit Legs with Pancetta and Olives

Rabbit with Herbs, Wine and Rabbit Legs with Pancetta and Olives

Rabbit with Herbs, Wine and Rabbit Legs with Pancetta and Olives

Rabbit with Herbs, Wine and Rabbit Legs with Pancetta and Olives

Rabbit with Herbs, Wine and Rabbit Legs with Pancetta and Olives

Rabbit with Herbs, Wine and Rabbit Legs with Pancetta and Olives

Rabbit with Herbs, Wine and Rabbit Legs with Pancetta and OlivesRabbit with Herbs, Wine and Rabbit Legs with Pancetta and OlivesRabbit with Herbs, Wine and Rabbit Legs with Pancetta and Olives

Rabbit with Herbs, Wine and Rabbit Legs with Pancetta and Olives Recipe

Rabbit with Herbs, Wine and Rabbit Legs with Pancetta and Olives

By Olya Sandstrom Published: November 14, 2014

  • Yield: 3-4 Servings
  • Prep: 15 mins
  • Cook: 60 mins
  • Ready In: 2 hrs 15 mins

Today I decided to cook rabbit two different ways, the legs marinated in olive oil with thyme and the rest of rabbit I marinated in …

Ingredients

Instructions

  1. Cut the rabbit into pieces, coat with mustard, add salt, pepper and marinate for 60min.
  2. Heat a little olive oil in a frying pan, fry the onion with a little finely chopped bacon, add the mushrooms, then after 1-2 minutes, finely chop the garlic and cook for another 2-3 minutes. Put together in a bowl.
  3. Pour the flour into a bowl and roll each piece of rabbit in it. Heat the olive oil in a frying pan and fry the rabbit pieces on both sides until golden brown, add the thyme and sage leaves, pour the wine, and cook for another 2-3 minutes. After this, move the rabbit to the baking dish with wine where the rabbit was roasted as well as fried onions, bacon, garlic and mushrooms. Put the pan in a preheated oven and cook 180'C (360F) for about 45 min.
  4. The rabbit legs: Chop the rabbit legs into small pieces and put in a bowl. Pour olive oil, salt and pepper, add thyme leaves and marinate for about 60 minutes.
  5. Heat the olive oil in a pan, put chopped garlic slices and fry them until golden brown. Remove the garlic and add the rabbit legs to the garlic oil. Next add pancetta and fry the legs until golden brown. Pour the wine and cook a few more minutes stirring all the time on high heat. In the end, add the tomatoes, sliced olives and fry for another minute. Serve immediately.

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