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Rabbit In Potacchio

Yield: 4 servings

Ingredients and directions for this recipe

1 lg Rabbit, 3 to 4 pounds, cut
Into pieces
Flour
6 tb Virgin olive oil plus 4
Tablespoons
4 Shallots, thinly sliced
3 Cloves garlic, thinly
Sliced
3 tb Chopped fresh rosemary
Leaves
2 Dry hot chilies, whole
Juice of 1 lemon plus zest
3 lemons
1 lb Can peeled tomatoes, drained
And roughly chopped
12 oz Dry white wine

Wash and dry the rabbit pieces and dredge in flour. Season with salt
and pepper.

In a 14inch frying pan, heat 6 tablespoons olive oil until just
smoking. Cook the rabbit pieces until golden brown, 3 or 4 at a time,
and remove to a plate. Drain old oil and add new with shallots,
garlic, rosemary and chilies and cook until soft and translucent,
about 8 to 10 minutes. Add lemon juice, zest, tomatoes and wine and
bring to a boil. Add rabbit pieces and drippings and return to boil.
Lower heat and simmer until rabbit is cooked through, about 15 to 20
minutes. Season with salt and pepper and serve.

Yield: 4 servings

MOLTO MARIO SHOW #MB5709

See also:
Previous recipe Rabbit In Parsley (lapin Persille)
Next recipe Rabbit In Sour Cream Gravy

Or try one of these recipes:
Malpuda
The World Square's Poussin With Pumpkin Seed Sauce