Rabbit cooked in Marsala

The recipe for rabbit cooked with Marsala is an Italian dish.  It is simple, but delicious, with flavours of the sun.

Preparation Time: 20 Mins

Cooking Time: 1 Hour

Total Time: 80 Mins

Ingredients

For 4 servings…

1                    Aubergine  - cut into 2.5 cm cubes         

30 gms            Butter       

30 gms            Ham  - cut into dice  

1 stick             Celery  - cut into ½ cm slices   

1                    Rabbit  - cut into 8 pieces       

4                    Tomatoes  - chopped

1 clove            Garlic  - chopped     

                      Marjoram  - chopped 

                      Pepper  - black        

                      Salt          

1 small glass     Marsala     

                      Stock        

1                    Pepper  - red or green - cut into strips    

Method

Sprinkle the aubergine with salt and leave to drain for an hour.

Put the butter, ham and the celery into a casserole.  Then add the pieces of rabbit and brown them over a medium heat.  Add the tomatoes, crushing them with a wooden spoon as they start to cook.  Stir in the garlic, marjoram, salt and pepper.

Then pour in the Marsala and let it bubble until it is reduced by half.  Add the stock - enough to just cover the pieces of rabbit.  Cover the pan and simmer gently for 1 hour.  Halfway through the cooking add the aubergine.  Ten minutes before the rabbit is ready add the red or green pepper. The sauce of this dish should be thickish and the pepper still a little bit firm.  The whole dish will take about an hour to cook, providing the rabbit is a reasonably tender one.

Variations

This recipe can be used for cooking chicken.

Wine recommendations

A red or robust white wine.

Conventional

     Côtes du Rhône Villages

Interesting

     Brouilly

     Côtes du Rhône Villages Sablet blanc

     Irouleguy

     Lirac