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Rabbit Italian Style

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  • Cook

  • Ready In

JUNE`

We have this usually on Easter.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 809 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  1. In a Dutch oven, cook salt pork over medium heat until fat melts. Cook rabbit in hot fat until well browned on all sides.
  2. Pour in enough sherry to cover meat. Simmer until sherry is absorbed for the most part and meat is very tender.
  3. Pour in remaining sherry, and simmer for just a few minutes (leave enough liquid in the pan for sauce).
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Reviews

Petrovna
5
10/15/2012

This is very, very good. So simple and so elegant, the tastes complement each other perfectly. I used half the fat and a whole bottle of sherry. Will definitely make this again, a great holiday treat. Thank you for sharing.