Braised Rabbit with Caramelized Radicchio and Salsa Verde
Ingredients
- 2 whole rabbits, cut into thigh sized pieces
- 4 cups flour ⓘ
- 1 tablespoon minced thyme
- 1 tablespoon minced oregano ⓘ
- Salt
- Pepper
- 4 generous tablespoons olive oil
- 4 cloves garlic ⓘ
- 1 bunch fresh rosemary
- 2 whole red chiles ⓘ
- 1 1/2 cups black olives ⓘ
- 1 bottle white wine ⓘ
- 4 cups chicken stock ⓘ
- Parsley, for garnish ⓘ
- Caramelized Radicchio with Salsa Verde, recipe follows ⓘ
- 4 heads Traviso raddichio ⓘ
- 2 tablespoons olive oil, plus 1 cup ⓘ
- 3 cups flat leaf parsley ⓘ
- 1/4 cup capers ⓘ
- 3 anchovy fillets ⓘ
- 1 lemon, juiced ⓘ
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- In a shallow bowl, combine flour, thyme, oregano, salt and pepper.
- Dredge the rabbit in the seasoned flour and set aside.
- In a large pot, fry the olive oil, garlic, rosemary and chilli to infuse the oil with their flavours.
- Remove the rosemary and chilli and set aside.
- Place the seasoned rabbit pieces in the pan and cook for 7 to 10 minutes, on both sides, until the meat is golden brown.
- Place the reserved rosemary, whole chillies and garlic back into the pan and add the olives, wine and chicken stock.
- Place in the oven and cook for 30 minutes.
- When cooked, remove the rabbit from the pot with a slotted spoon and place on a platter.
- Reduce the remaining liquid on a high heat until it coats the back of the spoon and pour over the rabbit platter.
- Garnish with parsley.
- Serve with Caramelized Radicchio and Salsa Verde.
- Slice the radicchio heads in half and saute in 2 tablespoons olive oil over low heat for 15 to 20 minutes, flipping periodically.
- In the meantime blend together the parsley, capers, anchovies, lemon and 1 cup olive oil in a blender.
- Drizzle the salsa verde over the cooked radicchio and serve with the rabbit.
Nutrition & Diet Analysis (per serving)
709
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).