Coniglio aromatizzato al marsala
e succo di clementine
Clementine-and-marsala flavored rabbit
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yeld for 2
- 2 rabbit legs (500g - 1,1 pound)
- 50g (1 3/4 ounce) fresh young onion
- 1 dried bay leaf
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon dried chives
- 50ml (1 2/3 fluid ounces - 1/4 cup) marsala wine
- 3 clementines
- 1 1/2 tablespoons extra virgin olive oil
- Salt
- Time:
preparation: 10 minutes
cooking: about 60 minutes
total: about 70 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 389 (kCal) 20 % GDA (*) - 1626 (kJ)
Protein: 36.4 (g) 73 % GDA
Total fat: 17.7 (g) 26 % GDA
Total carbohydrate: 22.9 (g) 9 % GDA
Sugars: 22.9 (g) 26 % GDA
Marsala-and-clementine flavored rabbit
Preparation and cooking
In Italy we are used to put the rabbit pieces in a non-stick cookware and then fry them with no fat for some moments, half-covered, on all sides over a medium heat.
In this way
the rabbit releases the interior liquid and will be tastier. Good alternative technique to use often.
Then we wash the rabbit pieces under running water and pat dry them very well with absorbent paper.
- - Put the onion, bay leaf and olive oil in a together with the rabbit legs.
- - Let the rabbit legs brown on both sides on low heat.
- - Then add the marsala and let the rabbit legs flavor.
- - Meanwhile squeeze the clementines.
- - When the marsala is evaporated add the clementine juice, the aromatic herbs and season to taste with salt.
- - Keep on cooking, half-covered, turning the rabbit legs now and then.
- - Probably the clementine juice will be insufficient to complete the cooking.
Keep some vegetable stock or water boiling and add if necessary.
Jut before servng
- - When the meat is tender let the cooking juice reduce very well.
- - Serve the rabbit warm and sprinkled with the cooking juice.
Tips and menu planning
- - You can prepare this rabbit recipe only in the last months of autumn and the first months of winter when the clementines are available (Novemeber, December, January). In the following months you can substitute clementines with an orange.
- - If you like the idea of cooking rabbit in citrus juice, you could be interested in another rabbit recipe in which rabbit is flavored with orange juice with another cooking technique. It tastes fantastic and you can also find two surprising and fantastic Italian menu ideas with this course. Read more on our members-only area.
- - You can prepare this recipe in advance but remember to stop the cooking just before roasting it. Complete the cooking just before serving as described above.
- - The photo shows a whole rabbit prepared with this cooking technique. To cook a whole rabbit you have to double all the ingredients.
- - You can prepare this rabbit recipe for your daily menu but for its ingredients we think it is perfect in a menu planned for a special occasion. Moreover rabbit legs can be eaten with no difficulties with fork and knife.
Healthy eating
- - Daily menu. This rabbit recipe can be an alternative choice for your daily menu on condition that it is not done too often and is accompanied by a soup or raw vegetables and, at the end, fresh fruit.
These choices ensure we can be within the recommended calories for dinner (500 - 600 calories for a person with an energy requirement of 2000 calories to be distributed into 5 micro-meals).
Why do I suggest this rabbit recipe idea for your dinner? It would be better to consume protein in the evening with the dinner according to many nutritionists and the rabbit, as described below, is a good source of protein.
To plan the lunch correctly: choose a pasta or rice recipe to be dressed with vegetable sauce. Complete with a seasonal green salad and fresh fruit. - - Celebration menu. This rabbit salad is a perfect choice if you're planning a celebration menu because it can be combined easily with many other dishes and is digestible.
- - Rabbit meat has a high nutritional value. It's a good source of protein, is low in fat (an average of 4g per 100g edible portion if you remove all the visible fat) and cholesterol (Italian data show 52mg per 100g edible portion). Obviously, these data refer to 100g (3 1/2 ounces), the recommended meat portion (edible part without bone).
Rabbit has a higher amount of phosphorus, potassium and magnesium but less calcium, sodium and iron compared to the other meat.
Besides rabbit is a very good source of niacin, vitamin B12 and selenium. - - This lamb recipe is low in fiber, only 1.4g. The daily value is 23g. A best reason to choose foods rich in fiber (vegetables and fruit) for the other meals of the day.
- - The recommended portions of meat per week must not be more than 3 to 4, included cuts (not more than one per week). Anyway give preference to poultry and white meat in general.
- - If you want to drink a glass of wine remember you have to add 80-85 calories per 100ml.
- - I remember you our original home recipes can be made without salt. There is always a combination of flavors that substitutes salt. Other no salt recipes ...
By Loretta
A little history
This rabbit recipe was born in our kitchen. Carlo and I had 2 rabbit legs to cook but we wanted to test something new. There were some clementines in the fruit bowl and so we had the idea: to cook the rabbit in the clementine juice. Very simple and very tasty!
What's the right wine ?
Our suggestion is: Grignolino (red wine of Piedmont)
The author Loretta Sebastiani lives in Italy (IT)
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