A family feast can leave you with a lot of dishes to clean, but knowing you made a delicious hearty meal makes the effort worth the effort and the perfect recipe that can make this happen is Tuscan Rabbit with Pancetta and Rosemary, this is a rustic dish. It would be an appropriate centerpiece for a family party and you will definitely enjoy this meal, it has been made with simple ingredients that provide vital nourishment for the body.
Tuscan Rabbit with Pancetta and Rosemary is infused with a bold Tuscan flavor that you just can’t resist and after finding several recipes, this is one that is sure to stand out.
This is the best recipe if you are eating rabbits for the first time, this is a food that is often overlooked but can be healthy and tasty when prepared the right way.
Rabbit meat is a great source of calcium, potassium, and magnesium, and higher compared to beef and chicken. It is extremely high in protein and also filling which means it can be added to your weight loss diet.
Bacon is made from pork belly meat and is also quite healthy. It is usually added to soups and pastas to give it depth, and in this simple recipe, it has been used to enhance the flavor of the food and give it a savory combination. of rabbit and enjoy the taste of pork without the smoky taste of bacon.
Is rabbit meat safe to eat?
If you are skeptical about eating rabbit meat, then this is a valid question to ask. Rabbit meat is perfectly edible, it usually has fleas or ticks, which can represent a risk to human health; however, some hunters rule this out, therefore keeping it from your trusted butcher.
Rabbit is highly nutritious and its low calorie content almost equates it to a balanced meal that meets the health goal.
- 1 whole rabbit (1.5-2 kg), diced or cut into 8 pieces; ask your butcher to do it.
- 2 tablespoons plain flour, seasoned
- ¼ cup olive oil
- ½ teaspoon fennel seeds
- 1 onion, finely chopped
- 6 slices flat pancetta, chopped
- 4 garlic cloves, minced
- 1 cup of white wine
- ¼ cup balsamic vinegar
- 1 small tin (~400g) diced tomatoes
- 1 small tin (~400g) cherry tomatoes
- 2 sprigs rosemary, leaves chopped
- 2 tablespoons chopped flat-leaf parsley
- Preheat oven to 350 F
- Dredge rabbit in flour, shaking off excess.
- Heat 2 tablespoons of oil in a skillet over medium heat and cook the rabbit, in batches, for 2 minutes on each side or until golden brown. Place in a baking dish.
- Heat the remaining tablespoon of oil and cook the fennel, onion, pancetta and garlic, stirring, for 3-4 minutes until soft and golden. Add the wine and vinegar, and simmer for 3-4 minutes until reduced by half. Add the tomatoes and rosemary, season and bring to a boil.
- Pour over rabbit, cover and cook 1¼ hours or until rabbit is tender.
- To finish sprinkle with chopped parsley and serve with polenta.
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