A dish originating from the area around Pisa, this teams rabbit, which features in many Tuscan recipes, with boletus (porcini) mushrooms so plentiful in the wooded hills north of the city. Linking the two flavors is the fragrance of calamint, a herb that grows all over Tuscany. Note the absence of garlic, an almost inseparable companion of rabbit.
- 4 boned rabbit legs
- All-purpose flour, for dredging
- 1 cup olive oil
- Salt and freshly ground pepper
- 1 cup dry white wine
- 1 cup meat stock
- 3 calamint or mint leaves, minced
- 5 ounces fresh porcini mushrooms, sliced
Dredge the rabbit legs in flour. Brown the rabbit in a large deep skillet in the hot oil. Season with salt and pepper. Pour in the wine, cover the skillet and let the rabbit cook slowly for 30 minutes, moistening it now and then with a little stock. Add the calamint and mushrooms and continue cooking for 15 minutes. Serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
908 calories; 68g total fat; 134mg cholesterol; 674mg sodium; 11g carbohydrates; 2g fiber; 53g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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