Coniglio Alla Barese (Rabbit Bari Style)

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Title: Coniglio Alla Barese (Rabbit Bari Style)
Yield: 1 Servings


1 Rabbit (approx. 4 lb)
3 oz Raisins
A few sprays of olive oil
-Pam (original recipe
-specified an incredible
-amount of olive oil, not
-needed at all)
2 tb Sugar
1 tb White flour
1/2 c White wine vinegar
Salt, pepper
1 tb Fresh thyme, chopped
2 Bayleaves
1 Sprig of fresh rosemary
1 c Fatless meat bouillon
3 oz Pine nuts

Here is what we had last night. We loved it, and it was very simple. I know
that rabbit is not usual in the US, which is a pity because it is
delicious, and very lean, but I guess you can substitute skinless chicken
for it. This recipe comes from the book "Italy the beautiful cookbook" by
Lorenza de Medici (which, incidentally, I have in French, so I hope I do
not make any translation mistake!!!).

Soak the raisins in lukewarm water. Cut the rabbit in pieces. Heat a large
nonstick pot, spray with olive oil Pam. Add the rabbit, turn the pieces
until golden on all sides. Add sugar, flour, vinegar, salt, pepper. Simmer
until all liquid has evaporated. Add thyme, bayleaves and rosemary. Add the
bouillon and drained raisins. Cover, simmer for 40 minutes. Take the
rosemary out, add pine nuts and serve Serves 6.

Note 1: As I wanted to prepare it in advance, I only cooked it for 20
minutes, then took it off the fire. 25 minutes before dinner, I put it back
on the fire and simmered for the rest of the time. It went perfectly. Note
2: I do not have any nutrition program, but I'm sure it meets the
guidelines. If you want to make it even leaner, decrease the amount of pine
nuts (or do not use any, but it would be a pity tastewise). Posted to
Digest eat-lf.v097.n105 by Nathalie Chiva on
Apr 21, 1997