Clementine-and-marsala-flavored rabbit ( Coniglio marsala e clementine )
Our original home cooking
Rabbit flavored with Marsala wine and clementine juice is a recipe of mine, very simple to do but extremely refined and tasty. Choose it if you have to plan a menu for an important event in autumn and winter. Ingredients: rabbit, marsala, clementines, spices, olive oil. Below calories and matched wine too. It's a Mediterranean diet recipe.
time: about 1 h 10 minutes
calories: 389 (kCal)
Ingredients / Serves 2
- 2 (500g - 1,1 pound) rabbit legs
- 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
- easy recipe
- Time: preparation: 10 minutes
- How many calories in a serving?
20 % -
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
cooking: about 60 minutes
total: about 1 h 10 minutes
Download free PDF version (148 download).
Marsala-and-clementine flavored rabbit
Preparation and cooking
In Italy we are used to put 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 rabbit releases its interior liquid and will be tastier. Good alternative technique to use often.
Then we wash rabbit pieces under running water and pat dry them very well with absorbent paper.
- - Put onion, bay leaf and olive oil in a non-stick frying pan together with rabbit legs.
- - Let rabbit legs brown on both sides on low heat.
- - Then add marsala and let rabbit legs flavor.
- - Meanwhile squeeze clementines.
- - When marsala is evaporated add clementine juice, aromatic herbs and season to taste with salt.
- - Continue cooking, half-covered, turning rabbit legs now and then.
- - Probably clementine juice will be insufficient to complete your cooking.
Keep some vegetable stock or water boiling and add if necessary.
Just before serving
- - When your meat is tender let its cooking juice reduce very well.
- - Serve rabbit warm and sprinkled with its cooking juice.
- - You can prepare this recipe in advance but remember to stop cooking just before roasting it. Complete 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 only in late autumn and early winter when clementines are available (Novemeber, December, January). In the following months you can substitute clementines with an orange.
- - You can prepare this rabbit recipe for your daily menu but for its ingredients I 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.
Useful links for this recipe
- - 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.
- - 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 you can be within the recommended calories for dinner.
To plan your lunch correctly: choose a pasta or rice recipe to be dressed with vegetable sauce. Complete with a seasonal green salad and fresh fruit.
- - This lamb recipe is low in fiber, only 1.4g. The daily value is 30g. A best reason to choose foods rich in fiber (vegetables and fruit) for the other meals of the day.
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 I had the idea: to cook rabbit in clementine juice. Very simple and very tasty!
What's the right wine for " Clementine-and-marsala-flavored rabbit "?
My husband and I like Grignolino (red wine of Piedmont) very much to pair this rabbit recipe!