Rabbit with Sauerkraut: Coniglio con Krauti

Total Time:
2 hr 10 min
20 min
1 hr 50 min

4 servings

  • 3 1/2 pound rabbit, cut into 8 pieces
  • Coarse sea salt and black pepper
  • 1/4 cup lard, plus 1/4 cup
  • 1/2 onion, finely chopped
  • 1 pound sauerkraut, recipe follows
  • 1/2 teaspoon black peppercorns
  • 1/2 cup white wine
  • Italian Sauerkraut (Blaukrauti):
  • 1 medium red onion, thinly sliced
  • 6 cups red cabbage
  • 4 sage leaves
  • 1 clove garlic
  • 2 cups red wine vinegar
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 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. Serve immediately.

Italian Sauerkraut (Blaukrauti):
  • 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.

  • Yield: 8 servings

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