Rabbit with Potatoes and Peppers
Rabbit with Potatoes and Peppers
A rustic braise of rabbit with bacon, rosemary and potatoes, joined midway by charred green peppers simmered in anchovy-garlic butter and vinegar.
Prep: 30 minutes · Cook: about 1.5 hours
What Is Rabbit with Potatoes and Peppers?
An old-world braise where rabbit cooks slowly with bacon, rosemary, potato and stock, then receives charred green peppers that have simmered in anchovy-garlic butter and white wine vinegar.
Why Make Rabbit with Potatoes and Peppers?
- A true regional Italian rabbit preparation
- Anchovy butter is the dish's secret engine
- Charred peppers bring smoke and sweetness
- Bacon and rosemary season the braise from the start
- A rewarding project for adventurous cooks
Unico Products Used in This Recipe
Ingredients
- 1.25 kg rabbit (young, cleaned and cut into pieces (3 lbs))
- 85 g butter (divided (3 oz))
- 3 green sweet peppers (large)
- 50 g bacon (2 oz)
- 1 sprig rosemary
- 1 bay leaf
- 600 mL stock
- 2 tsp olive oil
- 3 anchovy fillets (chopped)
- 1 potato (large, peeled and cubed)
- 1 clove garlic (crushed)
- salt and pepper (to taste)
- 50 mL white wine vinegar
Instructions
- Wash and dry the rabbit pieces; melt one third of the butter in a pan over medium heat and brown the rabbit on all sides for a few minutes.
- Char the peppers under a hot broiler or over a flame; peel, halve, deseed and cut into slivers.
- Derind the bacon and chop it with the rosemary leaves; cook in a separate pan with half the remaining butter for 1 minute, add the potato, then the rabbit and bay leaf.
- Moisten with the stock and cook about 30 minutes over low heat, turning the pieces occasionally.
- Heat the remaining butter with the oil, the chopped anchovies and the garlic; cook over medium heat until the anchovies melt, then add the peppers and cook until tender, moistening occasionally with the vinegar.
- Halfway through the rabbit's cooking, remove the bay leaf and add the peppers with their juices; adjust the seasoning and continue cooking until the rabbit is tender, about 1 1/2 hours total.
Cooking Tips
- Brown the rabbit thoroughly before braising
- Char the peppers until the skins blister fully
- Let the anchovies melt completely into the butter
- Add vinegar in small splashes as the peppers cook
- Rabbit is done when it pulls easily from the bone
Frequently Asked Questions About Rabbit with Potatoes and Peppers
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1. Where do I buy rabbit?
Many butchers carry it or can order it; chicken thighs are the practical substitute.
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2. Can I make this with chicken?
Yes — bone-in chicken thighs braise in nearly the same time.
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3. Why char the peppers first?
Charring loosens the skins and adds a smoky sweetness that raw peppers can't give.
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4. What does the anchovy butter do?
It melts into a savoury base that seasons the peppers — no fishy taste, just depth.
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5. How do I know the rabbit is done?
The meat should be tender and starting to release from the bone — about 1 1/2 hours.
Rabbit with Potatoes and Peppers Made Simple
Rabbit with Potatoes and Peppers is hunting-lodge Italian — patient, layered and rich. Unico anchovies and white wine vinegar power its remarkable pepper sauce.