- 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
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