Stew: Rabbit Recipes
This week I am cooking up one of my favorite Rabbit Recipes! I am making Rabbit Stew with peppers and onions or coniglio in umido con peperoni e chipole! Rabbit Recipes aren't really all that much different than chicken recipes, in fact they are basically interchangeable!
This weeks Rabbit Stew Recipe is influenced once again from the North of Italy! I guess some of my readers know that I have a penchant for the food of that region ever since I worked for a man from Bari, Italy named Franco Mele'!
My cooking has always been influenced by the recipes I learned at his restaurant Stomboli in Los Angeles California. Rabbit Stew wasn't always on the menu at Stromboli as I was a seasonal thing. I can see why because if I told you what I paid for organic free range rabbits grown in Oregon I think you would faint!
I do love my Rabbit Recipes though! So this week I thought I would make for you a Northern Italian influenced Rabbit Stew Recipe that is delicious and nutritious and something that you can make your own with just about any kind of meat you want.
Stew is just a staple of life no matter where you go in this world and no matter what culture you encounter there is a recipe for a stew of some kind. I have eaten Rabbit Recipes from France, Italy and Germany and I love them all and hopefully if my wallet provides I will make Rabbit Recipes for you from all of these regions!
One of the best parts about Rabbit Recipes is that rabbit is a lean meat and not very high in cholesterol as other meats are. I will in the coming weeks make some other Rabbit Recipes for you from the discarded parts of the rabbit that did not make it into my stew. You can look forward to Rabbit Recipes such as rabbit soup and rabbit pate or terrine! Both just delicious! You see the fact of the matter is that for the expense of the rabbit you do your best to minimize waste. Everything that can be used should get used!
Coniglio In Umido Con Peperoni Cipolle is a dish of the common people of Northern Italy. Isn't it amazing how the quote, unquote peasant dishes of cultures are the one's that you find is some of the most expensive fine dining venues in your area? I find this to be very interesting.
Now one of the first things I did to this Rabbit Stew Recipe is the cut up my rabbit by separating the rear legs, the front legs, the skirt and filets. Now you can just go ahead and cook the rabbit in this recipe the way it sits but in this case I marinated the rabbit for 48 hours in simple marinade of white wine and some herbs and spices. The recipe is below.
As the side dish I am making some lovely creamy polenta! My friends and family think I make the best polenta in the world and so I guess I will just have to agree with them. I use chicken stock instead of water in my polenta recipe. Check the recipe below I am sure you will LOVE this polenta!
So come with me and learn how to make one of my favorite Rabbit Stew Recipes! Coniglio In Umido Con Peperoni E Cipolle! Enjoy the video!
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