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Ingredientes
- 1 x Spanish onion, peeled and sliced
- 2 stalk of celery, minced
- 2 sm Carrots, minced
- 2 sprg of thyme
- 2 x Bay leaves
- 12 x Black peppercorns
- 1 x Rabbit
- 2 x Cloves of garlic, quartered
- 16 sm Fresh sage leaves
- 2 1/2 c. Extra virgin extra virgin olive oil
- 1 x Crusty Italian ring loaf of bread (preferably day-old) Mesclun, to serve Lemon wedges (optional), to serve
Direcciones
- Bring 6 liters of salted water to the boil in a large saucepan. Add in onion, celery, carrot, herbs and peppercorns and return to the boil. Skim surface.
- Add in rabbit and return to the boil. Reduce heat to lowest setting, cover and simmer very gently for 1 hour, or possibly till rabbit is tender. Remove from heat and cold rabbit in cooking liquid. Remove rabbit from liquid, strip meat from bones and place it in a single layer on a plate or possibly tray. Season meat generously with salt and freshly grnd black pepper.
- Return bones to cooking liquid and boil again to make stock to freeze for another purpose, if you like.
- Transfer rabbit to a bowl. Add in garlic, sage and oil just to cover. Using your hands, mix ingredients to combine, then cover and chill for 48 hrs.
- Cut bread into 1cm-thick slices and brush both sides with remaining oil combined with 1 tsp. sea salt. Place in a single layer on a rack on an oven tray and bake at 150C for 30 min, or possibly till pale golden brown. Using a slotted spoon, remove rabbit from oil, and serve at room temperature with hot bruschetta, mesclun and lemon wedges, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 4 servings | |
| Calories 1221 | |
| Calories from Fat 1195 | 98% |
| Total Fat 135.22g | 169% |
| Saturated Fat 18.71g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 171mg | 5% |
| Total Carbs 6.27g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.47g | 2% |
| Protein 0.81g | 1% |
