put in a marinade of water and lemons and infuse for about 2 hours. In a large, high frying pan (even better would be a fireproof terracotta oven dish) heat the olive oil. Add the garlic and peperoncini and sauté, add the rabbit parts and stir-fry, then dab the marinated giblets well and add them to the rabbit parts, wrapped in parsley and basil. Add the white wine and the tomatoes and season with salt and pepper. Cook on low heat for about 45 minutes. Cover and steam or cook in the oven at 180 °C.
Related Recipes:
Braised Rabbit with Cinnamon and LemonCarve rabbit into portions, rub with salt and pepper. Heat oil, fry rabbit pieces in it all around. Remove the...
Rabbit with TrufflesRabbit and chicken both have a mild meat that is excellent for being flavored with truffles. In this recipe...
Rabbit in Cherry Beer*: Instead of the cherry beer, an unsweetened sour cherry cider from the health food store could be used. 1...
Rabbit in Garlic with Spicy Canary Potatoes(Conejo al Ajillo con Pappas arrugadas) For the salsa, soak the chili peppers in lukewarm water for 3 min...
Pickled Rabbit – Coniglio Marinato, PiedmontThis way of preparation for rabbit meat is the bourgeois version of a simple peasant dish. For this purpose...
Braised Leg of Rabbit with ChorizoPeel, quarter and seed the peppers, peel and slice the onions. Wash the rabbit legs, rub them dry and season...
Braised Rabbit with Broad BeansPerhaps your new favorite bean dish: Shell the beans, blanch the seeds for four min in boiling hot water and...
Rabbit Fillet with Lemon SauceOne unsqueezed lemon: use a zester knife to remove the lemon zest. Squeeze the juice of half the lemon and set...
Braised Leg of Rabbit with Chestnut PureeSeason the rabbit legs with salt, season with pepper and place in a roaster drizzled with olive oil. Add the...
Rabbit with Sesame (West Africa)For the rabbit with sesame, cut the tomatoes into small pieces and fry them with 2 tbsp. olive oil in a pan...