| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Cklive02 |
4 |
servings |
INGREDIENTS
| 1 |
|
Fryer rabbit – (abt 3 1/2 lbs); cut eighths, |
|
|
And fat removed |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Olive oil |
| 1/4 |
lb |
Pancetta; cut small dice |
| 2 |
|
Onions; chopped |
| 3 |
|
Garlic cloves; smashed |
| 2 |
c |
Washed; halved cremini mushrooms |
|
|
(if not available; use button mushrooms) |
| 1/2 |
c |
Dry white wine |
| 3 |
|
Pepperoncini; seeded, chopped |
| 4 |
|
Tomatoes; peeled, seeded, |
|
|
And diced |
| 3/4 |
c |
Chicken stock |
| 4 |
|
Fresh thyme sprigs |
| 2 |
|
Fresh oregano sprigs |
| 2 |
tb |
Capers; rinsed |
INSTRUCTIONS
Season the rabbit well with salt and pepper. Heat the olive oil in a large
saute pan. Fry the rabbit pieces in the oil over medium heat until they are
nicely browned. Once browned, remove the pieces from the pan and keep in a
warm place. Leave the oil in the pan. Brown the pancetta in the oil. Add
the onion and cook for 4 minutes over medium heat. Add the garlic and saute
for 2 minutes. Add the mushrooms and cook for 3 minutes, then add the wine.
Cook the mixture until the wine is reduced by half. Add the pepperoncini,
tomatoes, chicken stock, thyme and oregano. Place the rabbit pieces back in
the pan and continue to simmer for 15 minutes. After 15 minutes, mix in the
capers, spoon equal portions of the dish onto warm plates and serve
immediately. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Little
Italy by David Ruggerio From the TV FOOD NETWORK - (Show # CL-9059
broadcast 02-05-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
08-12-1998
Recipe by: David Ruggerio
Converted by MM_Buster v2.0l.
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