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Coniglio Alla Cassia

 

44

Yield

4

servings

Prep

30

min

Cook

90

min

Ready

120

min

Trans-fat Free
 

Ingredients

3 pounds rabbit
with liver
3 tablespoons olive oil
2 tablespoons butter
melted
2 ounces salt pork
diced
pound onions
peeled, diced
2 each garlic cloves
mashed
2 each bay leaves
crumbled
*
¼ teaspoon black pepper
*
6 tablespoons red wine
dry
1 large tomatoes
ripe, OR (see next)
½ cup italian plum (roma) tomatoes
canned, chopped
¾ cup water
hot
1 x salt
optional
*

Directions

Cut the rabbit into 6 pieces.

Wash and dry the rabbit well.

Chop the liver into very small pieces.

Combine olive oil, butter and salt pork in a saucepan; heat.

Add onions and cook, to medium brown.

Add rabbit pieces and brown for 10 minutes.

Add garlic, bay leaves, black pepper, and chopped liver.

Stir and cook for 10 minutes.

Add wine, stir, cover and cook for 5 minutes.

Uncover.

Add the tomato and the hot water, stir, and cook slowly for about 1 hour.

Test for doneness, do not overcook.

Carefully taste for salt (optional) and if needed add just a little at this point.

When rabbit is cooked, cover and keep warm until serving time.

This dish goes well with any pasta.

Spoon the sauce over both rabbit and pasta.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 636g (22.4 oz)
Amount per Serving
Calories 106847% of calories from fat
 % Daily Value *
Total Fat 56g 85%
Saturated Fat 18g 88%
Trans Fat 0g
Cholesterol 320mg 107%
Sodium 378mg 16%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 6%
Sugars g
Protein 211g
Vitamin A 15% Vitamin C 21%
Calcium 11% Iron 50%
* based on a 2,000 calorie diet How is this calculated?

 

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