Clay's Kitchen : Cucurbitaceae Recipes (Cucumber, Melon, Gourd, Pumpkin, and Zucchini Recipes)

Cucurbitaceae Recipes (Cucumber, Melon, Gourd, Pumpkin, and Zucchini Recipes)

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Fricassea di Coniglio con Zucchini (Sauteed Rabbit with Zucchini)

Recipe from: Laura Engles
Servings: 4

This no-added-fat cooking technique is incredibly simply and makes one of the juiciest rabbit dishes you'll ever taste ! Thinly sliced raw artichokes or fresh mushrooms, sauteed, are delicious seasonal accompaniments.

1 pound rabbit
2 boned thighs and 2 boned breasts, 4 ounces each
¼ cup white wine
1 cup vegetable or chicken stock.
Sale Odori: Combine to taste (optional): Coarse salt, minced fresh rosemary, and minced garlic

2 tablespoons extra virgin olive oil
2 tablespoons minced shallots
4 small zucchini, in ⅛" slices
⅓ cup Italian white wine
1 cup vegetable or chicken stock.

Garnish: minced fresh parsley or fresh marjoram leaves.
Toothpicks or thin skewers
Non-stick 10" sautepan

Place the rabbit thighs and breasts, skin-side down, on a work surface and sprinkle with a pinch of sale odori, if using. Fold like a jelly-roll and secure with toothpicks or skewers. Heat the pan over medium heat until hot, and sear the chicken on all sides until the surface is opaque white with golden highlights, about 3 minutes. Deglaze with the white wine and reduce by half. Pour in ½ cup stock, cover and cook for about 4 minutes, turning rabbit on all sides to ensure even cooking. During this time if the stock reduces too quickly, add a few tablespoons more stock. When finished, there should be about 2 tablespoons sauce per serving or ½ cup sauce remaining. Taste the sauce before seasoning since the sodium content of the meat tends to flavor the sauce, and season to taste if needed. Meanwhile, in a medium sauté pan, add the oil and over medium heat sauté the shallot for 1 minute or until fragrant but not brown. Add the zucchini and sauté for 1 minute. Over high heat, deglaze with the wine. Reduce heat to medium, pour ½ cup stock and simmer for 2-3 minutes or until zucchini is just tender but not mushy, adding more stock as needed. Remove from heat and reserve. To serve: Remove from pan, transfer to a cutting board and allow to set for a few minutes to revivify the meat with its juices. Remove the toothpicks or skewers and cut diagonally into ½" thick slices. Arrange sauteed zucchini in a circle on each serving plate with rabbit on top in a fan shape. Pour pan juices over all, sprinkle with fresh herbs and serve immediately.

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