Braised Rabbit with Caramelized Radicchio and Salsa Verde

Name: Braised Rabbit with Caramelized Radicchio and Salsa Verde
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 fillets anchovy fillets; 355 milliliters black olives; 59 milliliters capers; 946 milliliters chicken stock; 710 milliliters flat leaf parsley; 946 milliliters flour; 1 bunch fresh rosemary; 4 cloves garlic; 1 lemon, juiced; 2 Tbsps olive oil, plus 1 cup; 4 Tbsps generous tablespoons olive oil; 1 Tbsp minced oregano; 4 servings Parsley, for garnish; 4 servings Pepper; 2 whole rabbits, cut into thigh sized pieces; 2 whole red chiles; 4 servings Salt; 1 Tbsp minced thyme; 1 bottle white wine; 4 heads Traviso raddichio

Braised Rabbit with Caramelized Radicchio and Salsa Verde

Braised Rabbit with Caramelized Radicchio and Salsa Verde might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 132g of protein, 32g of fat, and a total of 1455 calories. Head to the store and pick up thyme, chiles, generous tablespoons olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. 1 person found this recipe to be delicious and satisfying. It is a good option if you're following a dairy free diet. It is an expensive recipe for fans of Mexican food.

Instructions

Preheat the oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

In a shallow bowl, combine flour, thyme, oregano, salt and pepper. Dredge the rabbit in the seasoned flour and set aside.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Oregano

Whole Rabbit

Thyme

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Bowl

In a large pot, fry the olive oil, garlic, rosemary and chilli to infuse the oil with their flavours.

Ingredients you will need

Olive Oil

Rosemary

Chili Pepper

Garlic

Cooking Oil

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Pot

Remove the rosemary and chilli and set aside.

Ingredients you will need

Rosemary

Chili Pepper

Place the seasoned rabbit pieces in the pan and cook for 7 to 10 minutes, on both sides, until the meat is golden brown.

Ingredients you will need

Rabbit Meat

Meat

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Frying Pan

Place the reserved rosemary, whole chillies and garlic back into the pan and add the olives, wine and chicken stock.

Ingredients you will need

Chicken Stock

Chili Pepper

Rosemary

Garlic

Olives

Wine

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Frying Pan

Place in the oven and cook for 30 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Whole Rabbit

Equipment you will use

Slotted Spoon

Pot

Garnish with parsley.

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Parsley

Serve with Caramelized Radicchio and Salsa Verde.

Ingredients you will need

Salsa Verde

Radicchio

Slice the radicchio heads in half and saute in 2 tablespoons olive oil over low heat for 15 to 20 minutes, flipping periodically.

Ingredients you will need

Olive Oil

Radicchio

In the meantime blend together the parsley, capers, anchovies, lemon and 1 cup olive oil in a blender.

Ingredients you will need

Anchovies

Olive Oil

Parsley

Capers

Lemon

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Blender

Drizzle the salsa verde over the cooked radicchio and serve with the rabbit.

Ingredients you will need

Salsa Verde

Radicchio

Whole Rabbit

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Drappier Brut Nature André & Michel Pinot Noir Zero Dosage. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 60 dollars per bottle.

Drappier Brut Nature André & Michel Pinot Noir Zero Dosage

For lovers of pure sensations we have created a 100% Pinot Noir cuvée with no dosage. It contains only the wine's natural residual sugar at less than 2g per bottle. Moreover, the use of an absolute minimum of sulphur gives the wine the freedom to express itself totally. On the nose there is crisp and at the same time ripe fruit. On the palate it is upright and pure, with abundant finesse and freshness.Vermilion gold in color. Nose of freshly pressed black grapes, of red, white and citrus fruits. Ample palate with flesh of vineyard peach and bouquet of aromatic herbs. Small spicy notes in the finish. A fine, tightly knit Champagne of great purity.Ideal as an aperitif. The perfect accompaniment for seafood, sashimi or even soft goat's cheese.