For the past couple of weeks, we’ve been steadily eating our way through our freezers full of pork, fish and beef here at son Daniel’s. We’ve had pork chops on the BBQ, roast pork, pork belly braised in master stock, chilli pork, crumbed fish and delicious organic grain fed steaks. All fantastic, but nothing to blog about.
Tuesday, I decided it was time to use another couple of the rabbits we were given in WA back in October. After watching an episode of Italian Food Safari with Maeve O’meara and Guy Grossi where they made a Sicilian rabbit dish, I decided to check out it and a few more recipes and came up with this:
Sicilian sweet and sour rabbit
- 2 cloves garlic, bruised
- 8 rabbit pieces
- Seasoned plain flour
- 1 large onion, thinly sliced
- 100 g prosciutto (I got one slice, then diced it small)
- 250 ml red wine
- 1 bay leaf
- 3 sprigs rosemary
- 1 tablespoon white wine vinegar
- 1 teaspoon caster sugar
- 150 ml chicken stock
- 2 tablespoons of dried cranberries (originally called for currants)
- 1/2 cup pitted black olives
- 2 tablespoons pine nuts, toasted (I do this in a small dry pan over a low heat, shaking ’til golden)
- 1/4 cup chopped flat leafed parsley
- Heat the oil in a heavy-based heat-proof casserole, add the garlic and cook for 2-3 minutes or until golden, then discard the garlic.
- Dust the rabbit in seasoned flour and shake away the excess, then cook in the oil over medium heat until light golden all over-this might need to be done in a couple of batches. Remove all from the pan.
- Add the onion and prosciutto and cook for 8-10 minutes, or until the onions are almost soft.
- Add the wine, bay leaf rosemary and vinegar and boil for 2 minutes.
- Add the stock, then return the rabbit to the pan for about one hour or until tender.
- Remove the rabbit from the pan and keep warm.
- Add the sugar, cranberries and olives to pan and simmer for 5 minutes or until the sauce is syrupy.
- Return the rabbit to the pan and stir in the parsley and pine nuts and serve.
I should add, it was excellent and will be made again one day. It wasn’t sweet and sour like Chinese S&S but had just a nice “tang” to it. The rabbit cooked up tender and moist in the sauce too.