Ingredients Jump to Instructions ↓

  1. 1 Rabbit - (abt 3 1/2 lbs) - cut into 8 pieces

  2. Coarse sea salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 1/2 cup 99g / 3 1/2oz Lard - divided

  5. 1/2 Onion - finely chopped

  6. 1 lb 454g / 16oz Italian Sauerkraut - (see below)

  7. 1/2 teaspoon 2 1/2ml Black peppercorns

  8. 1/2 cup 118ml White wine

  9. Italian Sauerkraut

  10. 1 Red onion - thinly sliced (medium)

  11. 6 cups 1422ml Red cabbage chiffonade

  12. 4 Sage leaves

  13. 1 Garlic clove

  14. 2 cups 474ml Red wine vinegar

  15. 2 tablespoons 30ml Salt

  16. 2 tablespoons sugar

Instructions Jump to Ingredients ↑

  1. Rinse the rabbit and pat dry with paper towels. Season with sea salt and pepper and set aside.

  2. In a large, heavy-bottomed skillet, heat 1/4 cup of the lard over high heat until it is melted. Add half of the rabbit pieces, skin-side down, and cook until golden-brown, about 5 minutes. Turn over and cook until golden brown on the other side. Remove the browned meat and cook the remaining meat. Set aside on a plate covered with foil.

  3. Add the remaining lard and heat until it melts. Add the onion and cook for 2 minutes, until translucent but not browned. Add the Italian Sauerkraut and peppercorns, reduce the heat to medium and cook for about 8 minutes. Stir occasionally to keep from sticking.

  4. Return the rabbit pieces to the pan. Pour the wine into the skillet and bring to a boil. Reduce the heat to low, cover the pan and cook for 30 minutes. Serve immediately.

  5. Italian Sauerkraut: Place all ingredients in a 6-quart pot and cover. Bring to a boil over high flame and reduce to simmer. Cook covered 40 to 50 minutes, stirring frequently or until very tender. Can be reheated with great success.

  6. This recipe yields 4 servings.


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