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Ingredients
1 medium-size hare or rabbit, 2i to 2 pounds, skinned and cleaned
1 lemon, cut in half
2 or 3 bay leaves
1 rib celery, chopped
2 onions, chopped
2 carrots, chopped
1 medium potato, quartered
½ cup coarsely chopped flat-leaf parsley, plus more for garnish
3 fresh tomatoes, roughly chopped
2 teaspoons coarse salt
pinch red-pepper flakes
¼ to ½ cup extra-virgin olive oil
Nutritional analysis per serving
16 grams carbs; 151 milligrams cholesterol; 550 calories; 14 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 29 grams fat; 3 grams fiber; 766 milligrams sodium; 55 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the rabbit into a large pot, cover it with cold water, add the lemon and bay leaves and bring to a boil. pour off the water and set the rabbit aside. Clean the pot. Return the rabbit to the pot and cover it with 2 inches of fresh cold water.
- Step 2
Add the celery, onions, carrots, potato, parsley and tomatoes, partly cover and slowly simmer, turning the rabbit once or twice, until the meat flakes with a fork, about 1 hour. Drain, saving the broth. Press the vegetables through a sieve or food mill and return to the broth. You should have about 8 cups.
- Step 3
Let the rabbit cool. Whisk together the salt, red-pepper flakes, and olive oil and toss the rabbit meat with it. Garnish with parsley.
Private Notes