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Salt Cured Rabbit

the.instructor's picture
  Fryer rabbit 2 1⁄2 Pound, cut into pieces (1 Piece)
  Salt 2 Teaspoon
  Ground allspice 1⁄2 Teaspoon
  Cayenne 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Crushed bay leaves 1 Teaspoon
  Dry thyme/2 teaspoons fresh thyme leaves 1 Teaspoon
  Olive oil/Salad oil 1 Tablespoon
  Canned pitted ripe olives 6 Ounce (Colored Green, 1 Can)

Rinse rabbit and pat dry.
Combine salt, allspice, cayenne, black pepper, bay leaves, and thyme.
In a glass, ceramic, or stainless steel bowl, coat rabbit with blended seasonings; cover and refrigerate for 10 to 12 hours.
Thoroughly rinse rabbit under cold running water, rubbing lightly to release as much salt as possible; drain rabbit and pat dry.
Pour oil into a 12- to 14-inch frying pan (with a tight-fitting lid) over medium-high heat.
Add rabbit and olives.
Cook, uncovered, turning rabbit pieces as needed, until well browned on all sides, about 15 minutes.
Then reduce heat to medium-low, cover, and cook until meat is tender when pierced, about 30 minutes; turn rabbit pieces occasionally.
With a slotted spoon, transfer rabbit and olives to a platter; keep warm.
Measure pan drippings and add water to make 3/4 cup.
Pour liquid into pan, stirring to scrape browned bits free.
Bring to a boil over high heat.
Pour juices into a sauce boat.
Spoon rabbit and olives onto dinner plates and offer juices to pour onto individual portions.

Recipe Summary

Main Dish

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Salt Cured Rabbit Recipe