Recipe By: Mauro Stoppa
Here rabbit (or chicken) is cooked in the style of sarde in saor, a classic dish where sardines are fried in olive oil, mixed with onions and raisins sautéed in the same flavorful oil and then finished with a jolt of vinegar. Juniper berries add a woodsy essence.
Per Servings: 509 calories; protein 47g; carbohydrates 17.7g; dietary fiber 2.5g; sugars 9.9g; fat 27g; saturated fat 5.4g; cholesterol 124.4mg; vitamin a iu 564.8IU; vitamin c 11.6mg; folate 60.5mcg; calcium 94.1mg; iron 4.6mg; magnesium 74.2mg; potassium 914.4mg; sodium 664.2mg.
Serving Size: 1 1/3 cups meat & 2/3 cup salad
Ready in: 2 hrs 45 mins
- 1 (3 pound) rabbit, skinned and cut into 6 pieces, or 3 pounds bone-in, skinless chicken thighs
- ½ cup passito or other white dessert wine plus 2 tablespoons, divided
- 4 tablespoons Opus Black
- 5 medium white onions, thinly sliced
- 8 juniper berries
- 1 ½ teaspoons salt, divided
- ⅓ cup white-wine vinegar
- ¼ teaspoon ground white pepper, divided
- ⅓ cup pine nuts
- ⅓ cup raisins
- 1 tablespoon lemon juice
- 6 cups greens, such as arugula, mâche, lamb's lettuce, spinach or watercress.
Place rabbit (or chicken) in a large pot and add just enough water to cover the meat. Add 1/2 cup wine, cover and bring to a simmer over high heat. Reduce heat to maintain a simmer, covered, until the meat is very tender, about 2 hours for rabbit or 30 minutes for chicken.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onions, juniper berries and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until tender, 18 to 20 minutes. Stir in vinegar. Cover the pan and set aside.
Transfer the rabbit (or chicken) to a clean cutting board. Using two forks, shred the meat into large pieces. (Discard bones.) Transfer to a medium bowl and add the remaining 2 tablespoons wine, 1 tablespoon oil, 3/4 teaspoon salt and 1/8 teaspoon white pepper. Stir in the onion mixture, pine nuts and raisins.
Whisk lemon juice with the remaining 2 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon white pepper in a medium bowl. Add greens and toss to coat. Serve the salad with the meat.