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Rabbit alla Friulana Episode #9
Serves 6


1- 3Lb. or 1½ kg. rabbit, cut into pieces
2 oz. or 60 ml. vegetable oil to sear rabbit
1 oz. or 30 ml. extra virgin olive oil
1 onion, chopped
1 clove garlic, minced
2 teaspoon or 10 ml. capers, chopped
2-3 sprigs fresh thyme or ½ tsp. dry
1 sprig rosemary
1 + ½ cup or 375 ml. white wine
3 strips lemon peel, pierced with toothpick for easy removal
salt and pepper to taste
2+2 cups or 1 litre broth
2 Tbsp. or 30 gr. flour

Method: Preheat oven to 350°F

1. Sear the rabbit pieces in a frying pan with vegetable oil. In a roasting pan, add
onions, garlic, capers, thyme, rosemary, lemon peel and coat with a little extra
virgin olive oil. Place seared rabbit pieces overtop and season with salt and
pepper. Place uncovered in preheated oven for about fifteen minutes. Add half
a cup of white wine.

2. Check periodically to baste and to ensure that liquid is not all evaporated. If the
consistency of sauce appears to be dry, add a little more broth and wine.

3. To check if the rabbit is cooked, insert a fork through the meat and if meat
separates from bone easily, the rabbit is done (approximately 1 hr. 15 min.).
If rabbit appears to be turning too brown before being cooked through, cover
with foil or lid and continue roasting.

4. Remove the rabbit pieces onto a serving platter and keep warm. Remove the
lemon peel. Place the roasting pan on the stovetop burner. Sprinkle with flour
stir and dissolve all lumps. Add remaining wine and evaporate. Add broth and
cook for 5 to 7 minutes. Pass the mixture through a food mill to obtain a smooth
sauce. Adjust taste with salt and pepper. Pour sauce over rabbit and serve.




2 Lt. or 8 tazze acqua
450 gr. or 1 Lb. Farina di mais


1. Con fuoco medio alto in una pentola portare a ebolizione l’acqua salare e
Aggiungere la farina mescolando con la frusta in modo da non avere grumi.

2. Poi coprire e mescolare di tanto in tanto con un mescolo di legno.

3. Cucinare minimo per 45 minuti.