Serving
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Braised Rabbit Syracuse
Italy - Sicily
  -   Conighiu Stimpiratu a Siracusana
Serves
Effort:
Sched:
DoAhead:  
6 main  
***  
2 hr
Yes
This braised rabbit dish is simple and tasty. The only hassle is frying the rabbit pieces, but that can be done a day or more ahead. This recipe can also be made with Chicken Thighs. The photo example was made using boneless chicken thigh meat rather than bone-in rabbit - more practical as a buffet dish.






5
1/2+
2-1/2
7
8
1-1/2
1-1/4
6
14oz
1/4
1/2
1-1/2
1
1/4
#
c
#
oz
oz
T
#
cl
can
c
c
c
t
t
Rabbits (1)
Oil for frying
Potatoes (2)
Celery
Olives green (3)
Capers
Bell Peppers
Garlic
Tomatoes, diced
Olive Oil
Vinegar, red wine
Stock
Salt
Pepper
Prep   (20 min)
  1. Cut up your RABBIT into serving pieces. Don't waste all that unrecoverable meat on the carcass, use the bony parts to make soup stock.
  2. Peel POTATOES and cut into cubes about 1 inch on a side. Hold in cold water until needed.
  3. Dice CELERY small. Pit OLIVES and cut in half. Drain Capers. Mix
  4. Cap and seed BELL PEPPERS (Red or Green or both). Cut into short strips about 1/2 inch wide.
  5. Crush GARLIC lightly.
  6. Drain TOMATOES, reserving the juice.
Run   (1-1/4 hrs)
  1. In an iron skillet heat Oil to 375°F/190°C and fry Rabbit pieces, turning frequently until lightly browned on all sides. Fry in small batches so the oil stays very hot, that way the outside will brown before the pieces loose too much moisture. Set aside. See Note-4 for option.
  2. In a spacious sauté pan heat 1/4 c Olive Oil (Pure or Extra V) over moderate heat and fry Garlic until aromatic, then stir in Tomatoes and fry stirring for about 2 minutes.
  3. Stir in Celery mix and fry stirring often for about 5 minutes.
  4. Stir in Potatoes and Bell Peppers until well mixed in. Fry, stirring now and then, for about 3 minutes.
  5. Stir in Rabbit and then Vinegar. Fry over higher heat until vinegar is pretty much evaporated, then stir in Stock, Tomato Juice, Salt and Pepper. Simmer covered for 30 minutes or until rabbit and potatoes are tender, adding more stock if needed to keep it from drying out.
  6. Check salt and seasoning. Serve warm.
NOTES:
  1. Rabbit:   Weight is for whole frozen rabbits, the way they're sold around here. Rabbit is often called "chicken without wings", so chicken thighs are a good (and more economical) substitute. For details see our Rabbits, Jackrabbits & Hares page.
  2. Potatoes:   I prefer White Rose potatoes for dishes like this. Reds would also work but avoid Yukon Gold which taste funny and turn to mush if cooked a little long. See my Potato Page for details.
  3. Olives:   These should be Mediterranean brine cured olives, not vinegar pickled cocktail or salad olives. See my Olives Page for details.
  4. Method:   The frying of the meat can be done a day ahead and refrigerated to save time on serving day.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
ymm_rabbitstew1 091118 Sicilian Cooking Plus   -   www.clovegarden.com
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