Sweet and Sour Braised Rabbit


Description

This recipe originates from Sicily where ingredients vary between regions. You can also substitute chicken instead or rabbit if you like.

Ingredients

1 rabbit (approx 700g), cut into smaller pieces (for example 8 pieces)
75g (1/2 cup) white flour
60ml (1/4 cup) olive oil
1 carrot, chopped into small pieces
1 celery stalk, chopped into small pieces
1 white onion, chopped into small pieces
3 garlic cloves, chopped into small pieces
20g butter
150g prosciutto, sliced into smaller pieces
2 juniper berries
5 black peppercorns
3 thyme sprigs, plus extra for serving
1 tbsp sugar
60ml (1/4 cup) white wine vinegar
1/4 cup raisins
1 tbsp dried/fresh cherries
40 g (1/4 cup) pine nuts, toasted
25 g (1/4 cup) walnuts, toasted, chopped
60g dark chocolate (at least 70% cocoa solids), chopped into smaller pieces

Directions

Season rabbit with salt and pepper, toss in flour to coat and shake off excess. Heat oil in a large deep frying pan over high heat. Cook rabbit, turning, for 5 minutes or until golden. Transfer the rabbit to a plate.

Reduce heat to medium, add carrot, celery, onion, garlic and butter, and cook, stirring, for 5 minutes or until onion is light golden in colour. Add prosciutto, juniper berries, peppercorns and thyme, and cook for a further minute or until fragrant. Return rabbit to pan and add sugar, vinegar and 500ml water. Bring to boil, then reduce heat to low and cook, covered, for 45 minutes, until rabbit is tender.

Add raisins, cherries, nuts and chocolate, and cook, stirring occasionally, for 5 minutes or until chocolate is melted and sauce is slightly reduced. Season and top with extra thyme sprigs for serving.

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