'1 1/2-pound rabbit, cut into 8 pieces'
salt and black pepper to taste
2 cloves of garlic, minced
2 tablespoons all-purpose flour
3 tablespoons olive oil
1/4 cup prosciutto, diced
1 tablespoon fresh thyme leaves or dried
1/4 cup dry vermouth
1/2 cup chicken broth
2 red bell peppers
thyme for garnish
'1 1/2-pound rabbit, cut into 8 pieces'
salt and black pepper to taste
2 cloves of garlic, minced
2 tablespoons all-purpose flour
3 tablespoons olive oil
1/4 cup prosciutto, diced
1 tablespoon fresh thyme leaves or dried
1/4 cup dry vermouth
1/2 cup chicken broth
2 red bell peppers
thyme for garnish
Wash and pat the rabbit pieces dry
Season with salt, black pepper, and minced garlic
Dust with all-purpose flour
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat
Brown the rabbit pieces lightly
Place the browned rabbit pieces into a refractory dish as they finish browning
In the same skillet, add the diced prosciutto and thyme leaves
Cook for 1 minute, stirring frequently
Add the dry vermouth and chicken broth to the skillet
Bring to a simmer
Pour the mixture over the rabbit pieces in the refractory dish
Cover with aluminum foil or plastic wrap and bake at 170°C (325°F) for about 45 minutes
While the rabbit is baking, char the red bell peppers over medium-high heat on a fork, rotating them until the skin is blackened
Let the peppers cool, then peel off the skin and slice into strips
Add the sliced peppers to the refractory dish with the rabbit
Increase oven temperature to 200°C (375°F) and bake for an additional 30 minutes, basting once or twice with pan juices
Garnish with thyme if desired.
