Rabbit with Sauerkraut: Coniglio con Krauti (Mario Batali) |
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Prep Time: 20 Minutes Cook Time: 110 Minutes |
Ready In: 130 Minutes Servings: 4 |
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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 |
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 |
Directions:
1. Rinse the rabbit and pat dry with paper towels. Season with sea salt and pepper and set aside.
2. 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.
3. 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.
4. 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.
5. Italian Sauerkraut (Blaukrauti):
6. 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.
7. Yield: 8 servings
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