The gremolata is a classic Italian condiment made of finely chopped parsley, lemon zest, garlic, and olive oil. It’s usually served with braised rabbit legs in a white wine sauce.
The rabbit legs stretched out is a dish that has been around for a long time. It consists of rabbit legs, gremolata, and white wine.
- 4 legs of rabbit (hindquarters)
- 2 big carrots, peeled and cut into pieces
- 1 onion, Spanish or mild, coarsely chopped
- 1 big leek, peeled and sliced into pieces
- 2 ribs of celery, chopped into big pieces
- 12 garlic head, sliced horizontally
- a sprig of fresh thyme
- 1 leaf of bay
- 12 teaspoon peppercorns (black)
- a quarter teaspoon of coriander seeds
- 12 cup extra virgin olive oil
- 2 finely grated garlic cloves
- 1 lemon, grated zest and juice
- a handful of chopped fresh flat-leaf parsley
Slow cooking benefits rabbit legs, and this is one of the easiest methods to prepare them: slowly poached in a light and delicate broth.
- Season the rabbit legs generously with salt and pepper and place them in a cast-iron or other heavy-bottomed saucepan. Cover with cold water and arrange the veggies, garlic, herbs, and spices on top. Bring the water to a boil. Reduce to a low heat and cover with a lid. Simmer for 50–60 minutes, or until the meat is cooked and easily falls off the bone. If you overcook the meat, it will turn quite dry.
- In a bowl, combine the olive oil, garlic, lemon zest and juice, and chopped parsley to create the gremolata. Season to taste with salt and pepper.
- When the rabbit legs are done, transfer them to a heated platter to rest for a few minutes. Coarsely chop the veggies and place them in hot bowls. Pull the meat off the rabbit legs in big chunks and divide it amongst the dishes. Fill each with a ladleful of boiling broth. Finally, immediately pour the gremolata over the rabbit legs and veggies.
Braised rabbit legs are a dish that is typically served with gremolata. The dish is made by poaching the legs in stock or wine and then adding breadcrumbs, lemon juice, parsley, garlic, and olive oil to the pot. Reference: braised rabbit legs.
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