Rabbit Sicilian
- 1 to 2 cottontails, cut into serving pieces
- 2 tablespoons bacon drippings
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 2 cloves garlic, chopped
- 2 stalks celery, chopped
- 2 tablespoons flour
- 1 ½ to 2 cups water or chicken stock
- ¼ teaspoon dried basil or a few fresh basil leaves
- ½ bay leaf
- Pinch dried ground rosemary
- Freshly ground black pepper
- Handful (½ cup) green olives, pitted and drained
- 1 tablespoon capers, drained
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This
recipe was provided courtesy of
Stoeger
Publishing Company from
the Game Cookbook.
Call 1 887
GUN BOOK
to order the complete cookbook.
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To
the uninitiated, Italian cooking means "tomatoes."
Nothing could be further from the truth. In Northern
Italy, French, Swiss and German influences filter
through, and in the South as well as the Island of
Sicily, where this recipe originated, there is a strong
Greek "presence" that goes back to Ancient times.
My adaptation of this authentic Sicilian reclpe-"Conlgllo
con Olive Verdi" (Rabbit with Green Olives) - features
green olives and capers, very "un-Italian" with no
tomatoes.
In a large skillet or Dutch oven, heat the bacon drippings and olive oil.
Brown the rabbit pieces on both sides and remove from pan. Add the onion, garlic, celery and sauté lightly. Stir in the flour so it is well blended, then add the water
or stock, stirring until gravy is smooth and thickened. Add the herbs and return the meat to the skillet. Season with fresh black pepper and simmer, covered, for about
1 hour or until the rabbit is tender and thoroughly cooked.
Add the olives and capers and heat through, about 10 minutes.
Serve with your favorite pasta and fresh bread. Delicioso! Serves 4.
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