Rabbit with Sauerkraut: Coniglio con Krauti
Rabbit with Sauerkraut: Coniglio con Krauti might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 584 calories, 89g of protein, and 9g of fat per serving. If you have peppercorns, lard, rabbit, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
Rinse the rabbit and pat dry with paper towels. Season with sea salt and pepper and set aside.
In a large, heavy-bottomed skillet, heat 1/4-cup lard over high heat until it is melted.
Add half of the rabbit pieces, skin side down, and cook until golden-brown, about 5 minutes. Turn over and cook until golden brown on the other side.
Remove the browned meat and cook the remaining meat. Set aside on a plate covered with foil.
Add the remaining lard and heat until it melts.
Add the onion and cook for 2 minutes, until translucent but not browned.
Add the sauerkraut and peppercorns, reduce the heat to medium and cook for about 8 minutes. Stir occasionally to keep from sticking.
Return the rabbit pieces to the pan.
Pour the wine into the skillet and bring to a boil. Reduce the heat to low, cover the pan and cook for 30 minutes.
Place all ingredients in a 6-quart pot and cover. Bring to a boil over high flame and reduce to simmer. Cook covered 40 to 50 minutes, stirring frequently or until very tender. Can be reheated with great success.