Today I want to share with you another one of my family recipes. This is my favourite way to cook and eat rabbit and when I was a child I would choose this dish over chicken any time! I know that rabbit is an unusual meat in many countries around the world, but it is quite common in Italy. If you can find rabbit where you live, give it a try as it is really tasty. If not, this is also a great way to cook chicken. This recipe was handed over to my mum by her aunt Franca (thus the name of the dish!) and it has become a staple for us. It is really easy to make and I love the slight tanginess that the vinegar adds to the sauce. I also think oregano goes really well with rabbit! This dish is a keeper and it is great served with some simple mash potatoes, just the way my mum would serve it. Buon appetito!
Aunt Franca's Rabbit
A family recipe for rabbit made with tomatoes, oregano and vinegar.
- 500 gms – 1.1 lbs. rabbit cleaned and cut in pieces
- 2 garlic cloves crushed
- 2 tbsp extra virgin olive oil
- 50 ml – 1.7 oz. white wine
- ½ tbsp oregano
- 150 gms – 5.3 oz. diced tomatoes
- 30 ml – 1 oz. red wine vinegar
- Salt to taste
Put some water in a pot and bring it to a boil. Put the fire off and add the rabbit pieces to it. Keep it in the water for 30 minutes, then drain it and pat the pieces dry. This will remove any gamey/strong taste from it. (This step is optional)
Put the extra virgin olive oil and crushed garlic in a pan and sauté it for 1 minute.
Add the dried rabbit pieces and mix well.
After 1 minute, add the tomatoes, salt and white wine and sauté for a couple of minutes.
Add the oregano and vinegar and mix.
Cook on low fire, partially covered, until the rabbit is cooked through and the sauce has thickened.
Serve warm with some mash potatoes on the side.