Today Annalisa is cooking: Tuna made of rabbit –Recipe in English below
Today Annalisa is cooking: Tuna made of rabbit
Here there is another recipe from my good friend Annalisa. She is the only one who can make such a long and complicated recipe. I just taste this dish and it was delicious.
The tuna made of rabbit is a typical recipe from Piedmont, specifically this recipe has its origins in the Monferrato’s peasant cooking traditions.
In the past, when rabbits were butchered, as there were no fridges in the houses people created numerous recipes in order to preserve the meat.
This recipe is named tuna made of rabbit because, after the rabbit is boiled and left macerating in the olive oil, it becomes really tender.
There are loads of variations of this recipe, this is mine:
1 rabbit (1,5 kg circa)
Carrots, celery, onion, white wine, cloves, garlic, rosemary, sage, thymes, black peppercorns, 1 cinnamon stick, bay leaves, extra-virgin olive oil.
Put the rabbit in a pot with 1.5 l white wine and 1.5 l cold water along with all the spices and herbs and a spoonful of coarse salt.
Boil the rabbit you can tear the meat apart from the bone. Keep half of the onion, carrots and celery. Then debone the rabbit.
In another pot but some oil and spices: sage, bay leaves, garlic, thymes and marjoram. Heat this mixture until it reaches the temperature of 60 degrees, then add the rabbit meat (which was previously cut into little chunks) along with the carrots and celery. Cook until it boils and then leave it to rest for one night.
The day after, take the herbs away and put the rest in 6 hermetic jars (250 ml capacity). Close the pots and sterilise them in boiling water for 1 hour.
To serve this dish I put one cold jar on the plate and I garish it with some salad.
Enjoy your meal!