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Ingredientes
- 1 x rabbit - (abt 3 1/2 lbs) cut into 8 pcs
- Â Â Coarse sea salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. lard divided
- 1/2 x onion finely minced
- 1 lb Italian Sauerkraut (see below)
- 1/2 tsp black peppercorns
- 1/2 c. white wine
- 1 med red onion thinly sliced
- 6 c. red cabbage chiffonade
- 4 x sage leaves
- 1 x garlic clove
- 2 c. red wine vinegar
- 2 Tbsp. salt
- 2 Tbsp. sugar
Direcciones
- 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 c. of the lard over high heat till it is melted. Add in half of the rabbit pcs, skin-side down, and cook till golden brown-brown, about 5 min. Turn over and cook till golden on the other side. Remove the browned meat and cook the remaining meat. Set aside on a plate covered with foil.
- Add in the remaining lard and heat till it melts. Add in the onion and cook for 2 min, till translucent/soft but not browned. Add in the Italian Sauerkraut and peppercorns, reduce the heat to medium and cook for about 8 min. Stir occasionally to keep from sticking.
- Return the rabbit pcs 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 min. Serve immediately.
- Italian Sauerkraut: Place all ingredients in a 6-qt pot and cover. Bring to a boil over high flame and reduce to simmer. Cook covered 40 to 50 min, stirring frequently or possibly till very tender. Can be reheated with great success.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 4 servings | |
| Calories 341 | |
| Calories from Fat 233 | 68% |
| Total Fat 25.83g | 32% |
| Saturated Fat 10.09g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 4252mg | 177% |
| Potassium 330mg | 9% |
| Total Carbs 16.17g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 10.64g | 7% |
| Protein 1.56g | 2% |
