Southern Italian Rabbit Stew
This is a delicious recipe for rabbit stew that was handed down to me from my Italian grandmother. They use to hunt rabbit in the old country and loved to make this stew. I hope you will try it. The following is a short video showing how to make the recipe.
• 2 Cottontail rabbits or 8 chicken thighs
• 1 tablespoon vegetable oil
• 2 tablespoons olive oil
• 5 chopped garlic cloves
• 1 chopped onion
• 4 tablespoons capers or green peppercorns, “which ever you prefer”
• 1/4 cup chopped parsley Large pinch saffron
• 2 cups Hot water
• 1/4 cup red wine vinegar
• Salt and Pepper
- Soak the rabbit in salted water for 24 hours in the refrigerator. This is not necessary for chicken.
- Get the vegetable oil hot over medium-high heat in a large skillet or Dutch oven.
- Pat the rabbit or chicken pieces dry and brown well in the pot.
- Meanwhile, chop half the capers or green peppercorns
- Get your tap water as hot as it will go and fill a 2 cup measure. Crush the saffron in your palm and sprinkle it into the hot water.
- Once the meat is all browned, remove it to a plate. Add the onion and garlic and sauté until browned.
- Add everything into the pot. Place the rabbit or chicken pieces into the liquid. If the liquid does not come at least halfway up the sides of the hare pieces.
- Cover tightly and place wild rabbit in 300 degree oven for 2.5 hours. Domestic rabbit and chicken should only cook for 1.5 hours. Check the Rabbit after 2 1/2 hours; it should be finished.
- Serve with wild rice, a green salad and a good Cabernet Sauvignon.