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  • Rabbit Siciliano

    1 vote
    Rabbit Siciliano
    Prep time:
    Cook time:
    Servings: 4
    by wyochef
    12 recipes
    		 >
    My grandfather came from Sicily to this country back in the 20s and this a dish he brought with him. This is the closest I could come to matching his recipe. You may substitute chicken for the rabbit, but I recommend trying the rabbit first.r

    Ingredients

    • 1 small rabbit (about 3 lbs ) cut into small pieces
    • 2/3 cup olive oil
    • 2 stalks of celery, sliced
    • 6 ounces Sicilian oil cured black olives
    • 2 garlic cloves chopped
    • 1/4 tsp dried oregano
    • 1/4 tsp dried crushed red pepper flakes
    • Freshly ground black pepper to taste
    • 1 tsp salt
    • 1 Tbsp capers rinsed
    • 1/2 cup white vinegar

    Directions

    1. Wash the rabbit well. Soak in cold salt water for
    2. Several hours. Dry well with paper towels and set aside.
    3. Heat oil in a large heavy skillet and saute the celery for
    4. 5 minutes. Remove celery from the pan and reserve.
    5. Bring heat up to med-high and fry rabbit in batches until
    6. nicely browned.
    7. Lower heat to medium and add the celery, capers, garlic,
    8. olives and seasonings. Sprinkle with vinegar, and simmer
    9. covered, for about 30 minutes until rabbit is tender. Add
    10. more seasoning if needed.
    11. Remove pan from the heat and let rest covered for 10 minutes.
    12. Serve with wide noodles or targliatelle and salad.
    13. Remove pan from the heat and let rest, covered

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