It’s not usual for me cooking rabbit meat, but when I do, this recipe is my first choice: Baked Rabbit with vov liqueur!
The Vov is a traditional italian liqueur making with eggs and Marsala! If you haven’t try it yet, this is your chance!
The idea for today recipe, came to me by thinking back to my mummy Baked rabbit with Marsala and olives: one of her best recipe of all!
Due to the fact that our egg liqueur is made on a Marsala base, I thought it was perfect to refresh this recipe! It was a great idea, I have to admit it! 😀
The Taggiasca olives of the original recipe do not appear here to leave the make the Vov flavor protagonist: combined with the livers and part of the rabbit cooking juices, completes the dish with a creamy texture!
So, let’s go to my Baking Rabbit with Vov liqueur recipe! 🙂
BAKED RABBIT WITH VOV LIQUEUR
Ingredients
- 1 rabbit approximately 1 kg
- 65 g rabbit liver
- 20 juniper berries
- 1 blond onion
- flour
- salt
- pepper
- extra virgin olive oil
- 2 liqueur glasses of Marsala wine
- vegetable broth
- 90 g Vov liqueur
Instructions
- Wash the rabbit cutted in pieces, dry well and sprinkle them with little flour.
- Finely chop the onion and brown it in 3-4 tablespoons of oil in a non stick baking pan.
- Put the onion on a plate, add a dash of oil in the pan and brown the rabbit very well on each side.
- Set the oven to 200 °C.
- Add in the pan the browned onions and the liver, add the marsala wine and cook for about 5 minutes.
- Add salt, pepper and the juniper berries.
- Wet with 4 ladles of hot broth, cover wit aluminium and bake for 1 hour and a half, checking the level of the broth every 30 minutes: the meat must never dry, so, if you need, add time to time a little broth.
- Once the rabbit it’s cooked, remove the juniper berries and put the liver in the blender along with Vov liqueur and 100 gr of cooking broth.
- Blend all very well getting a fine cream.
- Add this cream to the meat, stir, bake 5 minutes more and serve.
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