Rabbit Recipes From Around The World
If you want to venture into this side of the culinary world and have a taste of perfectly cooked rabbit, learning from the Europeans is the best way to do it. No one cooks rabbit like the Europeans.
Rabbit is one of the most nutritious and delicious lean meats on this side of the continent. A delicacy enjoyed for centuries; the Europeans have had plenty of time to master the rabbit’s flavor and bring out its slightly gamey and sweet flavor, and texture.
Check out these European rabbit dishes that are perfect for beginners
- From Spain: Conejo en Salmorejo
- From Italy: Coniglio Alla Ligure
- From Malta: Fenkata
- From France: Civet de Lapin
- From Germany: Hasenpfeffer
From Spain: Conejo en Salmorejo
A traditional Spanish dish, Conejo en Salmorejo, is essentially rabbit in a puree of bread and tomato, seasoned with oils, garlic, and spices. The dish is made using all necessary ingredients, as well as red bell peppers, white wine, and red wine vinegar. The rabbit meat is marinated, then sautéed and cooked until tender in the sauce, to be served on the same plate. A side of roasted potatoes is the best choice.
1 rabbit (2.5 to 3 lbs.)
1/4 cup extra virgin olive oil
Salt to taste
4 cloves garlic
1 medium-hot pepper, such as Anaheim
1/2 tsp. thyme
1/2 tsp. rosemary
1 bay leaf
1 tbsp. Spanish sweet paprika
1 cup (8 oz.) white wine
3 tbsp. vinegar
Steps to Make It
- This rabbit with salmorejo sauce recipe makes 4-5 servings. It requires marinating the rabbit for 4 to 12 hours.
- Cut rabbit into small pieces (about 10 to 12). Salt rabbit and place into a shallow baking dish.
- Peel the garlic cloves. Cut pepper into several pieces, removing seeds and veins. Put thyme, rosemary, paprika, white wine, vinegar, and pepper into the food processor and whirl. Pour mixture over the rabbit. Cover dish and allow rabbit to marinate in refrigerator.
- When ready to cook, pour the olive oil into a heavy-bottom frying pan and heat on medium. Take rabbit pieces out of baking dish and fry in pan, making sure to brown on all sides, (about 15 minutes). Add more oil if necessary. When cooked, remove from the pan and place on a plate.
- Pour marinade into the same frying pan and heat to a simmer. Return rabbit pieces to the pan and continue to simmer for 10 minutes. Liquid should be reduced.
- Serve rabbit with salmorejo sauce over top and accompany with fried or roasted potatoes.