Rabbit Salad

Name: Rabbit Salad
Total time: 1 h 40 min
Yield: Six first-course or four main-course servings
Ingredients: 1 medium-size hare or rabbit, 2i to 2 pounds, skinned and cleaned; 1 lemon, cut in half; 2 or 3 bay leaves; 1 rib celery, chopped; 2 onions, chopped; 2 carrots, chopped; 1 medium potato, quartered; 1/2 cup coarsely chopped flat-leaf parsley, plus more for garnish; 3 fresh tomatoes, roughly chopped; 2 teaspoons coarse salt; pinch red-pepper flakes; 1/4 to 1/2 cup extra-virgin olive oil

Recipe from Carol Field

Adapted by Molly O'Neill

Total Time: 1 hour 40 minutes
Rating: (0)
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Ingredients

Yield:Six first-course or four main-course servings

1medium-size hare or rabbit, 2i to 2 pounds, skinned and cleaned
1lemon, cut in half
2 or 3bay leaves
1rib celery, chopped
2onions, chopped
2carrots, chopped
1medium potato, quartered
½cup coarsely chopped flat-leaf parsley, plus more for garnish
3fresh tomatoes, roughly chopped
2teaspoons coarse salt
pinch red-pepper flakes
¼ to ½cup extra-virgin olive oil

Ingredient Substitution Guide

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Preparation

Step 1
Put the rabbit into a large pot, cover it with cold water, add the lemon and bay leaves and bring to a boil. pour off the water and set the rabbit aside. Clean the pot. Return the rabbit to the pot and cover it with 2 inches of fresh cold water.
Step 2
Add the celery, onions, carrots, potato, parsley and tomatoes, partly cover and slowly simmer, turning the rabbit once or twice, until the meat flakes with a fork, about 1 hour. Drain, saving the broth. Press the vegetables through a sieve or food mill and return to the broth. You should have about 8 cups.
Step 3
Let the rabbit cool. Whisk together the salt, red-pepper flakes, and olive oil and toss the rabbit meat with it. Garnish with parsley.