Italian Style Rabbit with Saffron

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                                               Rabbit with black trumphet mushrooms.                                                

 Hare. 

Hare and wild rabbit season takes place in October in Abruzzi, Italy´s great plains. Is anybody planning on hunting Hare or wild rabbit this season ? 
Note: This recipe can be prepared with hare, rabbit and / or chicken for those, like myself who are squeemish about furry paws. The main difference is that Hare requires a longer cooking process. 
Here is an interesting take on the dish, which hails from Navelli, and is quite popular on the plains of Italy´s province Abruzzi. 

ITALIAN STYLE RABBIT WITH SAFFRON ... 

2 wild rabbits
3 cloves garlic
1 sprig of thyme and / or dried thyme 
2 sage leaves or dried sage
1 wine glass of dry Italian white wine 
12 threads of saffron or ground ( place in hot water 105 degrees farenheit and let steep 20 mins.)
4 tblsps Evoo
freshly ground black pepper 
salt to taste

1) place the threads of saffron to steep in hot water of 105 degrees farenheit for 20 mins.
2) slice the rabbit into large chunks 
3) sauté the garlic in Evoo
4) add the sage and the thyme to the Evoo and sauté along with 2 peppercorns 
5) place the  rabbit chunks into the Evoo and sauté until golden & tender 30 minutes
6) add the white wine and combine with wooden spatula and reduce the sauce 15 mins.
7) add the saffron and the water it steeped in and stir occasionally 5 - 8 mins.

Serve with: hot crusty bread and baked potatoes your style.  

Enjoy.
Margi.

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Italian Style Rabbit with Saffron Posted: 14 October 2012 at 09:03
	Rabbit with black trumphet mushrooms. Hare. Hare and wild rabbit season takes place in October in Abruzzi, Italy´s great plains. Is anybody planning on hunting Hare or wild rabbit this season ? Note: This recipe can be prepared with hare, rabbit and / or chicken for those, like myself who are squeemish about furry paws. The main difference is that Hare requires a longer cooking process. Here is an interesting take on the dish, which hails from Navelli, and is quite popular on the plains of Italy´s province Abruzzi. ITALIAN STYLE RABBIT WITH SAFFRON ... 2 wild rabbits 3 cloves garlic 1 sprig of thyme and / or dried thyme 2 sage leaves or dried sage 1 wine glass of dry Italian white wine 12 threads of saffron or ground ( place in hot water 105 degrees farenheit and let steep 20 mins.) 4 tblsps Evoo freshly ground black pepper salt to taste 1) place the threads of saffron to steep in hot water of 105 degrees farenheit for 20 mins. 2) slice the rabbit into large chunks 3) sauté the garlic in Evoo 4) add the sage and the thyme to the Evoo and sauté along with 2 peppercorns 5) place the rabbit chunks into the Evoo and sauté until golden & tender 30 minutes 6) add the white wine and combine with wooden spatula and reduce the sauce 15 mins. 7) add the saffron and the water it steeped in and stir occasionally 5 - 8 mins. Serve with: hot crusty bread and baked potatoes your style. Enjoy. Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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