Wood Fired Recipes Community Cookbook

CONTEST – Tuscan Rabbit

Aug 17, 2015Posted by guestchefPrint

Recipe submitted by Michael Davies for our contest.  Thanks Michael.

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CONTEST - Tuscan Rabbit

A good hearty rabbit dish for any occasion.
Prep Time 15 minutes
Total Time 15 minutes
Course Meat And Poultry
Cuisine Italian
Servings 6

Ingredients
  

Rabbit

  • 2 rabbits jointed
  • 2 tbsp extra virgin olive oil
  • 1/2 cup flour
  • pinch Salt and pepper

Sauce

  • 2 onions finely chopped
  • 2 800g can whole peeled tomatoes
  • 6 cloves garlic crushed
  • 1 1/2 cups quality white wine
  • 3 sprigs rosemary finely chopped
  • 4 tbsp parsley chopped
  • 1/2 cup Balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 2 tsp fennel seeds
  • Salt and pepper

Instructions
 

Rabbit

  • First things first.... fire up the trusty WFO and let it settle to ~180ºC.
  • Joint each rabbit into 6 pieces of ~equal size (or ask your local butcher to do this for you). Season the flour with a little salt and pepper and then lightly dust the rabbit.
  • Add oil to a deep pan and cook the rabbit on all sides until golden brown using a medium heat . Transfer the rabbit to a suitable baking dish - I used a medium sized camp Dutch oven for this.

Tuscan Sauce

  • Lightly fry off the onion and garlic in the same pan that the rabbit was cooked in, adding a little more oil if required.
  • Except for the parsley, add the remaining ingredients to the pan and simmer until the volume is reduced by a third to half, stirring occasionally. Crush the tomatoes as you stir, and season to taste.
  • Add the sauce to the baking dish, ensuring all pieces of rabbit are liberally coated.
  • Cook in the WFO with the lid on for approximately 1 hour and 15 minutes, or until the rabbit is tender.
  • Sprinkle with parsley and serve immediately.
  • Enjoy with seasonal vegetables, crusty bread or just a glass of wine.

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