By MariaLuisa on September 15, 2007
"Recipezaar has some great rabbit recipes, and I intend to go through each one of them. But, tit for tat and in the meantime, here is a delicious and easy recipe from Marcella Hazan that we have enjoyed for years. For the two of us, I just use the thighs and/or loin and reduce the braising time. When company cringes at eating little furry things, I slice a skinless chicken breast half in two crosswise, brown it separately, and add it to the skillet with the wine. Wanna real treat? Sandwich a slice of cheese between two hot scoops of polenta, flatten slightly, and pour this gravy over all. The cheese melts, and the sauce seeps into the polenta, and ... ahhhhhh!"
Serving Size: 1 (304 g)
Servings Per Recipe: 6
"This was so good! For years I've been trying to reproduce the rabbit my Italian aunt made for my 12th birthday ages ago, and this one's the closest so far. I used a very dry white wine and served the rabbit - of course - with polenta. Thanks for sharing this recipe!"