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Rabbit Salad


2 1/4 to 2 1/2 lb hare or rabbit, skinned and cleaned
1 lemon cut in half
2 bay leaves
1 rib celery, chopped
2 onoins, chopped
2 carrots, chopped
1 medium potato, quartered
1/3 cup choarsely cohpped parsley
3 fresh tomatoes, coarsely chopped
salt
red pepper flakes
1/4 to 1/3 cup olive oil

Cover the rabbit with water in a pot, add lemon and bay and bring to a boil. Pour off water. Place rabbit in clean pot (or same pot rinsed out) and cover with fresh water.

Add celery, onions, carrots, potato, parsley and tomatoes. Cover and simmer until tender, about 1 hour. Drain.

Let rabbit cool. Whisk together the salt, red pepper, and olive oil and toss rabbit meat with it. Garnish with parsley.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.