Salt Cured Rabbit Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Fryer rabbit2 1⁄2 Pound, cut into pieces (1 Piece)
 Salt2 Teaspoon
 Ground allspice1⁄2 Teaspoon
 Cayenne1⁄2 Teaspoon
 Black pepper1⁄2 Teaspoon
 Crushed bay leaves1 Teaspoon
 Dry thyme/2 teaspoons fresh thyme leaves1 Teaspoon
 Olive oil/Salad oil1 Tablespoon
 Canned pitted ripe olives6 Ounce (Colored Green, 1 Can)

Nutrition Facts

Serving size: Complete recipe

Calories 1751 Calories from Fat 603

% Daily Value*

Total Fat 70 g108.2%

Saturated Fat 10.3 g51.6%

Trans Fat 0 g

Cholesterol 918.6 mg

Sodium 5715.8 mg238.2%

Total Carbohydrates 23 g7.6%

Dietary Fiber 5 g20.2%

Sugars 0.4 g

Protein 249 g497.4%

Vitamin A 31.2% Vitamin C 13.7%

Calcium 30.6% Iron 254.6%

*Based on a 2000 Calorie diet

Directions

Rinse rabbit and pat dry.
Combine salt, allspice, cayenne, black pepper, bay leaves, and thyme.
In a glass, ceramic, or stainless steel bowl, coat rabbit with blended seasonings; cover and refrigerate for 10 to 12 hours.
Thoroughly rinse rabbit under cold running water, rubbing lightly to release as much salt as possible; drain rabbit and pat dry.
Pour oil into a 12- to 14-inch frying pan (with a tight-fitting lid) over medium-high heat.
Add rabbit and olives.
Cook, uncovered, turning rabbit pieces as needed, until well browned on all sides, about 15 minutes.
Then reduce heat to medium-low, cover, and cook until meat is tender when pierced, about 30 minutes; turn rabbit pieces occasionally.
With a slotted spoon, transfer rabbit and olives to a platter; keep warm.
Measure pan drippings and add water to make 3/4 cup.
Pour liquid into pan, stirring to scrape browned bits free.
Bring to a boil over high heat.
Pour juices into a sauce boat.
Spoon rabbit and olives onto dinner plates and offer juices to pour onto individual portions.
Quantcast