SICILIAN BAKED RABBIT w/OLIVES, RAISINS

By BobD

Ingredients

• 4 SERVINGS
• Sicilian Baked Rabbit with Green Olives, Golden Raisins, Capers, and Pine Nuts
• • 1 young rabbit, about 3 pounds, cut into 6 to 8 pieces and blotted dry
• • Salt and pepper to taste
• • 4 to 5 tablespoons fruity olive oil
• • 1/2 cup fresh bread crumbs
• • 1 1/2 teaspoons dried oregano leaves
• • 3/4 pound onions, thinly sliced
• • 1 1/4 cups celery cut into 1/2 inch dice
• • 1/2 cup golden raisins
• • 3/4 cup dry white wine mixed with 3/4 cup water
• • 2 tablespoons tomato paste
• • 2 tablespoons small capers, drained
• • 1/2 cup chopped Sicilian-style green olives
• • 1/3 cup chopped sun-dried tomatoes, softened in a little warm water if needed
• • 1/4 cup pine nuts, lightly roasted
• • Juice and grated zest of 1 orange
• • 1/4 cup chopped flat-leaf parsley
• Serve over fettuccine noodles tossed with a fruity olive oil. Make the caponata topping ahead, if you prefer, and gently reheat before serving.

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

Directions

1. Preheat oven to 350°F. Lightly brush a roasting pan with a little oil.

2. Combine seasoned bread crumbs with ½ teaspoon of the oregano in a bowl. Coat rabbit pieces with crumbs, patting to cover all sides.

3. Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat until very hot but not smoking. Add rabbit pieces, flesh side down, and brown on both sides, about 4 minutes each side. Do not crowd. Work in batches if necessary, adding more oil as needed. Transfer rabbit with tongs to roasting pan and bake until tender, 35 to 45 minutes, turning once or twice during this time.

4. While rabbit is baking, make the caponata: wipe out skillet and, still over medium-high heat, add 1 ½ tablespoons oil. When oil is hot, stir in onions, separating them into rings. Adjust heat to medium. Sauté onions until wilted, about 10 minutes, then add celery and continue cooking until onions are golden brown and very soft, about 5 minutes longer, stirring occasionally.

5. Pour in diluted wine and bring liquid to a boil over high heat, stirring up any browned bits. Add raisins, olives, and tomato paste, and capers. Turn heat down so liquid gently boils. Reduce liquid until almost evaporated, 20 to 30 minutes, stirring occasionally. Stir in sun-dried tomatoes, pine nuts, zest and juice of orange, and parsley. Season generously with pepper and cook for 5 minutes more.

6. Serve warmed rabbit pieces on a platter or on individual plates, with a liberal amount of caponata mixture on top.