Braised Rabbit With Rosemary
As the Italians say, “simplice ma buono” (simple but good). This dish delicious, easy to do and doesn’t require a lot of ingredients. This is my adaptation of t
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.oracibo.com.
Cooking tools:
- Skillet
- Plate
- Measuring spoon
- Measuring cup
- Mixing bowl
- Slotted spoon
- Serving platter
- Paper bag
- Zip-top bag
- Chef's knife
- Cutting board
- Tongs
Ingredients
- 1 – 2 to 2 ¼ lb. rabbit, or chicken, cut up
- 3 Tbsp. unbleached flour, divided
- 4 Tbsp. EVO, divided
- 1 large clove garlic, flattened
- 1 large fresh rosemary sprig
- 1/8 tsp. pepperoncino (red pepper flakes)
- Large pinch of salt + additional for sprinkling
- Freshly ground black pepper
- 1 ½ cups dry white wine
- 2 Tbsp. butter, room temperature
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