rabbit and peppers


Rabbit can be difficult but this method is very good…

I cut the rabbit into small pieces and sautè them briefly in butter and olive oil. I then add a ladleful of stock (boiling water and a scant teaspoon of vegetable stock granules), cover and simmer for 20 minutes. I cut a green and a red pepper into thin strips. In another pan I infuse a clove of garlic in butter and oil  with 2 anchovies. I add the peppers and sautè briskly for 3 minutes, adding a good splash of white wine vinegar. When the rabbit has simmered its 20 minutes, I add the peppers with some salt and pepper, cover and simmer for 10 more minutes. Then I uncover the pan and reduce the sauce to a thick consistency.

This is nice with grilled polenta or fried bread.


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