For these ravioli I wanted the delicate flavor of the (farmed) rabbit to shine. To accomplish that, I did not use any other prominent ingredients, and squeezed all of the flavor out of the rabbit by making a stock from … Continue reading Rabbit Ravioli (Ravioli di Coniglio)
Tonno di Coniglio is a classic Italian recipe from the region of Piemonte. It literally means “Tuna of Rabbit”. In Italy, tuna is preserved in glass jars with olive oil, and this recipe is rabbit prepared as if it were … Continue reading Tonno di Coniglio Sous Vide (Italian Marinated Rabbit)
Ravioli are called agnolotti in Piemonte. Every restaurant in Piemonte has them on the menu. As is always the case with traditional recipes in Italy, there are many variations. The most important variations are with or without greens (spinach or … Continue reading Ravioli del Plin al Sugo d’Arrosto (Meat Ravioli from Piemonte)
Most of the times when I’ve had paella in a restaurant or made it myself, it has always contained seafood. But there are also paella recipes without seafood, like this one from Alicante with rabbit and snails. Eva of KitchenInspirations … Continue reading Paella with Rabbit and Snails (Arroz con Conejo y Caracoles)
This is food blogging how I like it best. A simple but tasty recipe using a limited amount of seasonal ingredients, prepared, eaten, and blogged about all during the same evening. The flavor still lingers as I am typing this. … Continue reading Roasted Pumpkin, Lentils, and Rabbit with Rosemary
It has been a while since I had last cooked a recipe from Biba Caggiano, my favorite cookbook author. Rabbit in piquant sauce is something I had prepared before more than a decade ago, and I remember the rabbit turned … Continue reading Rabbit in Piquant Sauce, Stovetop Braised or Sous-Vide (Coniglio in Salsa Piccante)
This is an original dish that I created based on what I had in my fridge and pantry. Succulent morsels of rabbit with a crispy crust are served atop a flavorful and healthy lentil and corn salad with tomatoes and … Continue reading Lentil Salad with Rabbit and Corn
After figuring out the best time and temperature to cook rabbit sous-vide, I wanted to put my new-found knowledge in practice to make a proper sous-vide rabbit dish. That’s when I remembered reading about cajun rabbit on REMCooks.com. As Richard’s … Continue reading Cajun Rabbit Sous-Vide
Rabbit meat is very lean and easily becomes dry and/or tough. With sous-vide this can be fixed: the meat will be tender and succulent. So far I’ve been cooking rabbit sous-vide for 3 to 4 hours at 60ºC/140ºF. Sometimes it … Continue reading Rabbit Sous-Vide Time and Temperature
Many pasta dishes are great for a weeknight meal, as they take no longer to prepare than it takes to cook the pasta. This is another example of such a dish, not a classic Italian recipe but something that came … Continue reading Pasta with Rabbit and Fennel (Penne Coniglio e Finocchio)
It always surprises me when a lamb recipe uses beef stock for the sauce, or when a veal recipe uses chicken stock for the sauce, or… well I guess you catch my drift. Of course such substitutions can be made … Continue reading Rabbit Stock
Cuts of meat that come from different muscle groups in an animal require different cooking to make them shine. For instance, a ribeye steak is best served medium rare after a quick sear and some resting, whereas a brisket needs to be cooked low and slow to become tender and delicious to eat. Smaller animals like chickens and rabbits are often cooked whole, disregarding the wisdom gained from preparing beef in separate parts. Part of the reason for this may be that a chicken fits easier into most pans and ovens than a whole cow does 😉 A more economical reason is that if you judge by effort per pound of meat, a relatively big effort is needed to separate the different muscle groups of a small animal. Even so, it is worth doing so to get the best results. This is also true for rabbit. Rabbit loins are the ‘rib eye’ of the rabbit, they are very tender and require very little cooking. The legs and other parts however need to be braised or stewed. Even so, rabbit is often cooked whole with the loin dried out.
I thought this to be a waste of a very nice piece of meat, and so when I bought a whole rabbit I decided to do my own butchering and divide the rabbit into loins, legs, flap meat, and carcass. (Of course you can also ask your butcher to do this for you.) The latter three parts will be used for tomorrow’s recipe. The tenderloins are so small in a 1.1 kg (2.5 lbs) rabbit that they are hardly worth getting out. The loins themselves were about 160 grams together or about 14% of the weight of the rabbit.
On the same day I had bought the rabbit, I had also bought some very nice prosciutto. As I still have fresh sage growing in my garden, I decided to turn those rabbit loins into rabbit saltimbocca. Saltimbocca is a famous dish from Rome consisting of veal scaloppine with prosciutto and sage. It is so delicious that it is called “jump into mouth” (salt = jump, bocca = mouth). I prefer to have a rabbit jumping in the direction of my mouth rather than a calf 😉 But seriously, this rabbit saltimbocca was absolutely delicious. The meat is super tender and succulent, and pairs very well with the prosciutto and sage. Compared to the veal version, it is a bit lighter and softer in style.
Continue reading “Rabbit Loin Saltimbocca (Saltimbocca di Coniglio)”
Stéphane from My French Heaven always has wonderful photos on his blog and recipes that are as simple as they are tasty. His recent post about his version of the French classic rabbit in mustard sauce was all the inspiration I needed to make my own sous-vide version.
Continue reading “Rabbit Sous-Vide with Mustard Sauce (Lapin à la Dijonnaise)”
I really liked the fresh tagliatelle with rabbit at Bussia, and so I decided to make a similar dish. Tajarin al Sugo di Coniglio is a dish from the Piemonte region, where narrow tagliatelle (taglierini) are called tajarin in the local dialect. It really brings out the delicate flavor of the rabbit, which pairs very well with the delicate pasta. I decided to enhance the rabbit flavor by using rabbit stock rather than chicken stock. Ingredients For 4 servings 1 kg (2.2 lbs) rabbit legs 1 small onion, minced 1 carrot, minced 1 celery stalk, minced 1 glass (100 ml) … Continue reading Fresh Pasta with Rabbit (Tajarin al Sugo di Coniglio)
Rabbit is often dry and sometimes tough. By cooking the rabbit sous-vide, the meat will be very tender and moist. To be able to cook the rabbit with tomato sauce sous-vide, I use the trick to freeze the sauce before sealing it into a bag to prevent the sauce from being sucked out by the vacuum sealer. I chose to use fresh tomatoes rather than canned to preserve the delicate flavor of the rabbit. Canned tomatoes would be too strong. This dish is simple, delicious and healthy (high in protein but low in fat). Ingredients For 2 servings 2 rabbit legs … Continue reading Rabbit with tomatoes sous-vide
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