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.
Another recipe from a favourite food writer, Claudia Roden. This has a distinct French flavour, and indeed I serve it with French toast (eggy bread) which is simply slices of white bread soaked in seasoned, beaten egg and milk and then fried in a butter/oil mixture.
For the main dish, I start with the button onions. They go into a large pan with butter, oil, a spoon of sugar and seasoning. When the fat is melted and the onions frying I cover with water, cover the pan and simmer for 20 minutes. Then, I uncover the pan and cook for a further 40 minutes until the water has been absorbed. In another pan I sauté a little chopped onion, add the rabbit pieces and brown them on both sides. Then I add 250cl red wine and cook briskly for 10 minutes. Then I lower the heat, cover the pan and simmer for 30 minutes. When the meat and onions are ready I put them into one pan and cook gently for 5 minutes. If I’m lucky enough to get the rabbit liver, I cook it separately in a little butter for a few minutes and add to the finished dish.
It must have been good because Giovanni ate 4 or 5 large pieces!