Wild Game Recipe: Rabbit Sott'olio

Ingredients

• 2 whole wild rabbits, cleaned
• About 3 quarts vegetable oil
• About 1 quart, plus
• 1 Tbsp., plus 1⁄4 cup, olive oil
• 2 whole heads garlic, broken into individual unpeeled cloves
• 6 sprigs fresh thyme
• 1⁄3 cup, plus 1⁄4 cup,
• red wine vinegar
• 1 red onion, sliced
• 2 carrots, peeled and chopped into 1⁄2-inch pieces
• 4 cups baby arugula
• 1⁄4 cup pine nuts, lightly toasted
• 1⁄4 cup Parmigiano Reggiano cheese, shaved or grated
• Salt and freshly ground pepper, to taste

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Directions:

1. Preheat the oven to 300 degrees. Rub the rabbits with salt and pepper
   and place in a Dutch oven. Pour in about three parts vegetable oil to one
   part olive oil, enough to fully submerge the rabbits. Add the garlic and thyme,
   and cover the Dutch oven. (A sheet of aluminum foil underneath the lid is a
   good idea.) Place in the oven and cook for about 11⁄2 hours, or until the meat
   is tender and falling off the bone. Let cool.

2. Meanwhile, combine the 1⁄3 cup red wine vinegar in a small saucepan with
   1⁄3 cup water, and bring to a boil over high heat. Put the red onion slices in a
   bowl, and pour the vinegar mixture over the onions. Stir, add salt and pepper,
   then allow the onions to pickle at room temperature.

3. Heat 1 Tbsp. olive oil over low heat in a saucepan, and add the carrots.
   Cook, stirring occasionally, for 6 to 8 minutes, or until the carrots are tender
   but not mushy. Add salt and pepper, and reserve.

4. Make a vinaigrette: Put the remaining 1⁄4 cup red wine vinegar in a bowl
   and gradually whisk in 1⁄4 cup olive oil, until the oil and vinegar are thoroughly
   integrated. Add salt and pepper.

5. When the rabbits are cool, remove the meat from the bones and reserve.

6. To serve, reheat the rabbit meat in a pan with some of the oil, over low
   heat, just to warm through. In a large mixing bowl, gently toss the arugula
   with the red onions (drained), carrots, pine nuts, cheese, and about 3 Tbsp.
   vinaigrette. Divide the salad among four plates, and top with the rabbit,
   adding a few more shavings of cheese and salt and pepper as desired.

Serves 4

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This Recipe Is Published Here

bon appetit