Coniglio Alla Cassia
44
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Ingredients
| 3 | pounds |
rabbit
with liver |
|
| 3 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
butter
melted |
|
| 2 | ounces |
salt pork
diced |
|
| ⅓ | 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.
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?
