Braised Rabbit with Caramelized Radicchio and Salsa Verde

This recipe can be substituted with chicken, if preferred.
Save Recipe
  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 15 min
  • Cook: 1 hr 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Caramelized Radicchio with Salsa Verde:

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a shallow bowl, combine flour, thyme, oregano, salt and pepper. Dredge the rabbit in the seasoned flour and set aside.
  3. In a large pot, fry the olive oil, garlic, rosemary and chilli to infuse the oil with their flavours. Remove the rosemary and chilli and set aside. Place the seasoned rabbit pieces in the pan and cook for 7 to 10 minutes, on both sides, until the meat is golden brown. Place the reserved rosemary, whole chillies and garlic back into the pan and add the olives, wine and chicken stock. Place in the oven and cook for 30 minutes.
  4. When cooked, remove the rabbit from the pot with a slotted spoon and place on a platter. Reduce the remaining liquid on a high heat until it coats the back of the spoon and pour over the rabbit platter. Garnish with parsley. Serve with Caramelized Radicchio and Salsa Verde.

Caramelized Radicchio with Salsa Verde:

  1. Slice the radicchio heads in half and saute in 2 tablespoons olive oil over low heat for 15 to 20 minutes, flipping periodically.
  2. In the meantime blend together the parsley, capers, anchovies, lemon and 1 cup olive oil in a blender. Drizzle the salsa verde over the cooked radicchio and serve with the rabbit.
Stout Braised Short Ribs
PREMIUM
13m Easy 100%
CLASS
Braised Chicken with Pomegranate Molasses
PREMIUM
18m Easy 100%
CLASS
Roman Braised Oxtail
PREMIUM
12m Easy 99%
CLASS
Seared Scallops
PREMIUM
Amanda Freitag

Seared Scallops

13m Easy 99%
CLASS

Michael Symon

Braised Pork Shank

30m Easy 100%
CLASS
Jonathan Waxman

Braised Short Ribs

14m Easy 96%
CLASS