Rabbit with Grapes
Instructions:
- 1 rabbit, about 2H pounds (1.15 kg)
- 5 tablespoons extra virgin olive oil
- 1/2 cup dry red wine (120 ml)
- 1 medium onion, thinly sliced
- 1 clove of garlic, peeled and crushed
- 1 pound seedless red grapes, plus extra for garnish (450 g)
- Grated zest of 1 small lemon
- Salt and freshly ground
- black pepper
- 2 tablespoons fresh lemon juice
- Serve with this easy dish polenta and a salad.
- Cut the rabbit in half lengthwise. Cut away the front legs. Cut off the back legs and cut them into 2 pieces each. Cut each half rabbit into 3 pieces. You will have 12 pieces of rabbit. Rinse them under cold water and drain. When ready to cook the rabbit, dry the pieces on paper towels.
- In a large sauté pan, preferably nonstick, or flameproof casserole, heat 3 tablespoons of the olive oil over moderately high heat. Add the rabbit pieces and cook, turning, until they are nicely browned, about 10 minutes. With tongs, transfer the rabbit pieces to a bowl.
- Add 2 tablespoons of the wine to the pan and scrape up the browned bits from the bottom of the pan. Add the rest of the oil, the onion, and the garlic. Cover, reduce the heat to low, and cook, stirring every now and then, until the onion is soft, about 5 minutes.
- Return the rabbit to the pan along with any juices that have collected in the bowl. Pour in the rest of the wine. When almost all of the wine has evaporated, add the grapes, lemon zest, salt, and pepper. Cover the pan and cook for 30 minutes, turning the pieces every now and then.
- Remove the lid and, if the sauce is too thin, reduce it over higher heat for a minute or 2. Stir in the lemon juice, check the seasoning, and serve the rabbit hot, garnished with more grapes.