(This recipe can be substituted with chicken if preferred)
For the braised rabbit:
- 2 whole rabbits cut into thigh sized pieces
- Bowl of seasoned flour (thyme, oregano, salt & pepper)
- 1 bottle of white wine
- 4 generous tablespoons olive oil
- 4 Cups chicken stock
- 1 bunch of fresh rosemary
- 2 whole red chillies
- 4 cloves of garlic
- 1 ½ cups of black olives
- parsley to garnish
For the Caramelised Radicchio and Salsa Verde:
- 4 heads of ‘raddichio trevisano’
- 3 cups of flat leaf parsley
- ¼ cup capers
- 3 anchovy fillets
- juice of 1 lemon
- 1 cup olive oil
Cut the rabbit up into thigh size pieces and coat them in the seasoned flour.
In a large pot, fry the olive oil, garlic, rosemary and chilli to infuse the oil with their flavours. Remove the rosemary and chilli and set aside. Place the seasoned rabbit pieces in the pan and cook for 7-10 mins on either side until the meat is golden brown.
Place the herbs, whole chillies and garlic back into the pan and add the olives, wine and chicken stock. The rabbit is now ready to be braised in the oven for half an hour.
When cooked, remove the rabbit from the pot with a slotted spoon and place on a platter. Reduce the remaining liquid on a high heat until it coats the back of the spoon and pour over the rabbit platter. Garnish with parsley.
FOR THE CARAMELISED RADICCHIO & SALSA VERDE:
Slice the radicchio heads in half and saute on a low heat for 15 /20 minutes flipping periodically.
In the meantime blend together the parsley, capers, anchovies, lemon and olive oil to form a puree. Drizzle the salsa verde over the cooked radicchio and serve with the rabbit.
Recipe from Tyler Florence