RABBIT & TOMATOES

2 SMALL RABBITS     -     SOME SLICED ONIONS     -     2 GLASSES OF WHITE WINE     -     1 SPOONFUL OF TOMATO PASTE

SALT AND PEPPER, SPICE, SOME SUGAR   -   2-3 BAY LEAVES, JULIENNE PARSLEY    -    4-5 RIPE BUT HARD TOMATOES

SOME EXTRA VIRGIN OLIVE OIL

 - CUT EACH RABBIT IN 3-4 PIECES, FLOUR THEM, FRY THEM IN OLIVE OIL AND WHEN READY, PUT THEM IN A CASSEROLE. BROWN THE ONIONS, DOUSE THEM WITH WINE, ADD THE TOMATO PASTE (DISSOLVED IN SOME WATER), SOME SALT AND PEPPER, SOME SPICE AND THE BAY LEAVES, BOIL THEM AND THEN PUT THE RABBITS INTO, SO THAT THEY GET HALF COVERED BY THE SAUCE. AFTER THAT, CUT THE TOMATOES IN THICK SLICES, SALT AND PEPPER THEM, DREDGE THEM WITH A BIT OF SUGAR, FLOUR AND FRY THEM. THEN, PLACE THEM ON THE RABBITS, DREDGE THEM WITH THE PARSLEY, PUT THE LID ON AND LET IT BOIL SLOWLY. WHEN READY, SERVE IT IN A LARGE PLATE COVERED IN ITS SAUCE.

 

ROAST RABBIT ON PAPER

1 RABBIT (1 1/2 KILO OR 3.3 POUNDS)        -        1/2 CUP OF WALNUT CRUMB        -        SOME MINCED LARD

1/2 CUP OF BROWN BREAD CRUMB (DIPPED IN DRY, RED WINE AND STRAINED)    -    4 GARLIC CLOVES, SALT AND PEPPER

4-5 SPOONFULS OF PARMESAN FLAKES        -        3 SPOONFULS OF BUTTER        -        4 SPOONFULS SOUR MILK CREAM

 - BONE THE RABBIT AND CUT IT IN LARGE, ROUNDED PIECES. THEN BATTER THE GARLIC AND THE WALNUT CRUMB IN A MORTAR WELL, SO THAT THEY BECOME PASTY. THEN, ADD THE MINCED LARD, THE STRAINED BREAD CRUMB, THE CHEESE, THE BUTTER, THE SOUR MILK CREAM, SALT AND PEPPER AND WORK THE MIXTURE OUT WELL. AFTER THAT, USING A SHARP, POINTED KNIFE, MAKE SOME SLOTS IN THE MEAT AND FILL THEM WITH THE MIXTURE. WITH THE REST OF THE MIXTURE COVER THE PIECES OF MEAT OUTSIDE AND THEN, WRAP THEM IN BUTTERED GREASE WRAPPING PAPER, PLACE THEM IN A BUTTERED GRIDDLE AND ROAST THEM IN STRONG FIRE IN THE OVEN FOR ABOUT 1/2 HOUR. WHEN READY, SERVE THEM TOGETHER WITH POTATOES OR RICE.

 

RABBIT STIFADO

1 RABBIT (1 1/2 KILO OR 3.3 POUNDS)   -   JULIENNE AROMATIC HERBS (ONION, CARROT, CELERY AND PARSLEY, LEEK)

1 1/2 CUP OF VIRGIN OLIVE OIL, VINEGAR     -     1 KILO (2.2 POUNDS) SMALL, DRY ONIONS     -     WHITE WINE (1 LITTER)

2-3 SPOONFULS OF FLOUR        -        2-3 SPOONFULS OF TOMATO PASTE        -        1-2 BAY LEAVES, SALT AND PEPPER

 - CUT THE RABBIT IN 8 PIECES (2 LEGS, 2 SHOULDER BLADES, 3 PIECES THE BACK, 1 PIECE THE HEAD WITH THE NECK), WASH THEM WELL, PUT THEM IN A COOKING-BOWL, ADD THE JULIENNE AROMATIC HERBS AND MIX THEM ALL TOGETHER AND FINALLY COVER THEM ALL IN WATER AND VINEGAR (HALF-HALF). THEN, LET THEM MARINADE FOR AT LEAST 12 HOURS. AFTER THAT, STRAIN THEM WELL, CUT THEM IN SMALLER PIECES, FLOUR THEM, FRY THEM IN OIL ON STRONG FIRE UNTIL THEY BROWN WELL AND THEN PLACE THEM IN A CASSEROLE. MEANWHILE, IN THE OIL WHERE YOU FRIED THE MEAT, ADD 2-3 SPOONFULS OF FLOUR, STIR IT UNTIL IT BROWNS, ADD THE WINE AND SOME WATER, LET THEM BOIL AND THEN FILTER IT INTO THE CASSEROLE WITH THE RABBIT. THEN, PEEL AND ADD THE ONIONS, THE BAY, THE REST OF THE OIL, THE TOMATO PASTE, SALT AND PEPPER, PUT THE LID ON AND LET THEM ALL BOIL SLOWLY ON LOW FIRE, UNTIL THE RABBIT IS READY. THEN, PLACE THE MEAT PIECES IN A LARGE PLATE, CAREFULLY TAKE OUT AND PUT THE ONIONS AROUND THEM AND THROW THE BAY LEAVES AWAY. FINALLY, BOIL THE SAUCE A BIT MORE SO THAT IT THICKENS AND POUR IT OVER THE MEAT AND THE ONIONS.