Pan-fried Rabbit

Pan-fried rabbit is a classic dish from home-style Italian cooking, particularly appreciated for its delicate taste and tender meat. Here is the recipe:

Ingredients

• 1 rabbit, cut into pieces
• Flour as needed
• 3 tablespoons of extra virgin olive oil
• 3 cloves of garlic
• 1 sprig of fresh rosemary
• 1 glass of white wine
• Salt and pepper as needed
• Meat or vegetable broth as needed (optional)

Preparation

1. Start by lightly dusting the rabbit pieces with flour, shaking off any excess.
2. In a large pan, heat the extra virgin olive oil and add the whole garlic cloves and the sprig of rosemary. Let them flavor the oil for a few minutes over medium heat.
3. Add the floured rabbit pieces and brown them on all sides. This process should take about 10 minutes.
4. Deglaze with white wine and let the alcohol evaporate on high heat.
5. Lower the flame, cover the pan, and cook for about 40-50 minutes. If the sauce dries out too much during cooking, you can add some broth to keep the rabbit moist and to help create a sauce.
6. Season with salt and pepper towards the end of cooking.
7. Once the rabbit is tender and well-cooked, remove it from the heat and let it rest for a few minutes before serving.

Trivia

Pan-fried rabbit is a very versatile preparation, and every Italian family may have their personal variant. For example, some recipes add Taggiasca olives or anchovies for an extra touch. Other variants include the addition of mushrooms or tomatoes to enrich the sauce.

If you desire a more aromatic touch, you can also add other herbs such as thyme or marjoram during the cooking phase. And remember, such a dish pairs divinely with a good glass of medium-bodied red wine! Bon appétit!