Kouneli stifado is a traditional stew consisting of pieces of browned rabbit meat that have been cooked with onions, tomatoes, tomato paste, garlic, red wine or red wine vinegar, chicken or rabbit stock, and olive oil. A handful of warm and aromatic spices and seasonings are typically used to flavor the sauce, including cinnamon, bay leaves, allspice berries, oregano, rosemary, cumin, salt, and black pepper.
The dish is usually enjoyed warm, sprinkled with freshly ground black pepper on top, and it's typically accompanied by crusty bread and a glass of Greek red wine or retsina (a Greek white resinated wine).
Fenkata is the national dish of Malta, a communal meal that is prepared with rabbit as the star of the feast. A whole rabbit is typically marinated in wine, then stewed with aromatic herbs and vegetables such as carrots, tomatoes, onions, and garlic until tender.
The sauce should be rich in flavor and thick in texture. It is recommended to serve fenkata with pasta (usually spaghetti) or potatoes, while olives and capers might also be added to the dish in order to further elevate its flavors.
Fenek moqli is a traditional dish. It's made with a combination of rabbit meat, sunflower oil, thyme, dry white wine, and garlic. The meat is cut into pieces before it's marinated in white wine, garlic, thyme, salt, and pepper. It's then fried in oil until the meat is fully cooked.
Traditionally, fried rabbit is served with french fries or baked potatoes and fresh bread that's used to mop up the juices.
Coniglio alla ligure or Ligurian-style braised rabbit is an appetizing second course from the Italian region of Liguria. The combination of delicate rabbit flesh, the sweet flavor of the ligurian olives, and the subtle taste of pine nuts creates a truly special dish.
Paired with roasted or boiled potatoes, coniglio alla ligure makes a perfect choice for a delicious dinner with family or friends.
MAIN INGREDIENTS
Nyúlpaprikás is a traditional rabbit stew. In the traditional recipes, almost the entire rabbit, apart from the bones, is used for the stew. Other main ingredients for the stew include onions, garlic, red peppers, and tomatoes. Some recipes also add mushrooms, red or white wine, and bacon.
Nyúlpaprikás is usually served with spätzle, a type of pasta traditionally used in Hungarian cuisine. It can also be served with pickles and potatoes. This dish spread from the Hungarian countryside, where people often enjoyed hunting rabbits and other game.
MAIN INGREDIENTS
Lapin á la Kriek is a traditional dish consisting of lean rabbit meat that's served in a sauce made with Kriek, a sour lambic beer flavored with cherries. The rich flavors of the meat are a great match for the sour and sweet Kriek. Other ingredients include onions, prunes, thyme, and bay leaves.
The sauce is sometimes thickened with a bit of flour. Once prepared, the dish is usually served with fries or mashed potatoes on the side.
Conejo con arroz is a traditional dish that combines rice with rabbit meat. There are numerous variations on this specialty throughout Spain, with some calling for making the dish in the style of a paella, where it consists of a thin layer of rice with pieces of rabbit on top, and others preparing it as an arroz caldoso, retaining a little bit of the cooking liquid.
Apart from the rabbit and rice, other typical ingredients used for making this dish include onions, tomatoes, peppers, carrots, garlic, and olive oil, while the combination is usually flavored with saffron, bay leaves, paprika, salt, and pepper. To prepare conejo con arroz, the pieces of meat are typically browned before they’re combined with the other ingredients and simmered in water or broth.
Conejo al ajillo is a traditional dish that's believed to originate from the farmers who used to cook in their countryside cabins. The dish is made with rabbit, potatoes, garlic, vinegar, salt, and olive oil. The rabbit is cut into smaller pieces and fried in olive oil until browned.
The potatoes are fried and then placed in the pan with the rabbit, lots of crushed garlic, vinegar, and salt. The rabbit is then cooked until the vinegar has evaporated. Once done, it's recommended to serve conejo al ajillo in a clay pot, with a fresh salad and allioli on the side.
MAIN INGREDIENTS
Lapin à la crème is a traditional dish originating from France. The dish is usually made with a combination of rabbit meat, dry white wine, smoked bacon, crème fraîche, flour, egg yolks, carrots, garlic, onions, salt, pepper, and bouquet garni.
The rabbit is cut into pieces that are browned in butter. Bacon is added to the pan and the combination is sprinkled with flour and covered with white wine. Onions, carrots, garlic, salt, pepper, smoked bacon, and bouquet garni are added to the pot, and the mixture is cooked over low heat.
The term alla cacciatora is widely used in Italian cuisine, referring to a way of preparing game meat. Coniglio alla cacciatora or hunter’s style rabbit is a delicious Italian dish made with unboned rabbit meat cut into small pieces, marinated in vinegar and cooked in rosso— meaning with tomatoes, and lots of red wine.
Like most spezzatini (dishes made with smaller pieces of meat containing bones), coniglio alla cacciatora can be made ahead - in fact, it tastes even better when made in advance.
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