Ingredients
- 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
Directions
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):
- 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
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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By bellasonline_59...
McKinney, TX
on August 25, 2006
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I really was a fan of marios & he was my favorite of all the chefs on food network until I saw him with a skinned rabbit on his wood block and taking it's guts out to fry in the pan. I'm a vegetarian and a lot of stuff doesn't bother me, but that did esp since I have a rabbit as a pet. Mario you really disappointed me.
By wheelwheelmik_4...
boise, ID
on January 08, 2006
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I also used chicken, and I used 1 cup of vinagar and 1 cup of stock to replace the liquid. It turned out much better than I expected.
By jchasse_4636135
columbus, OH
on January 05, 2006
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I followed the advice of the previous reviewer and used less vinegar, about 1 1/4- 1 1/2c. The sauerkraut came out suitable for a side dish after 40 minutes. I added a little more vinegar when I added the chicken (bunny is kind of hard to find around here and had a great dish. I believe he uses kosher salt, so if you are using table salt, cut the salt in half. It reheats well as well.
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