Rabbit Isabel Recipes

Steps:

• In a casserole set over moderate heat, cook the Prosciutto in the oil and butter, stirring occasionally, for 3 minutes. Add the rabbit, season with salt and pepper and cook it until browned on both sides. Add the bay leaf, rosemary, parsley and stock. Bring the liquid to a boil and simmer the rabbit, covered, for 45 minutes, or until just tender.
• In a small skillet heat the 1/4 cup of oil over moderate heat until hot. Add the garlic and cook it, stirring, until golden. Add the anchovy and cook it, stirring, until dissolved. Add the vinegar and reduce it over moderately high heat to 2 tablespoons.
• Add the sliced peppers and anchovy mixture to the casserole and simmer it, stirring occasionally, 15 minutes longer.

Steps:

• Preheat the oven to 375 degrees F.
• Heat up the extra-virgin olive oil in a saucepan. Place the rabbit in the hot olive oil. Then add the garlic bulb, chile pepper, and salt. Sear the rabbit until golden brown on all sides. Add the tomato paste and wine to deglaze the pan. Then add the basil, oregano, thyme, and tomatoes. Once the wine has reduced, transfer to a baking pan and place in the oven for approximately 30 minutes.

Steps:

• Preheat oven 350 degrees F.
• In a deep baking dish, layer the tomatoes, carrots, celery and onion. Distribute the bunch of thyme throughout the vegetables.
• Heat grapeseed oil in a 12-inch saute pan over medium heat. Season the raw rabbit with salt and pepper and then lightly dust with flour; sear on each side for 1 minute. Remove the rabbit from the heat and deglaze pan with the white wine.
• Place the rabbit on top of the vegetables, and pour the deglazing liquid over the top. Place the baking dish in the oven for 1 hour.
• Serve rabbit over the vegetables.