Rabbit with Pomegranate
Ingredients for 4  people
  • 1 kg of rabbit, boneless, diced
  • 1/4 cup of flour
  • 10 shallots, minceds
  • 3 tablespoons of butter
  • 2 tablespoons of extra virgin olive oil
  • 2 cups of dry white wine
  • 1/2 cup of vegetable bouillon
  • 2 pomegranates
  • salt and pepper
Flour the rabbit pieces; set aside

In a large pan, melt the butter in the olive oil. Add the shallots; cook until transparent. Add the rabbit and cook until golden. Season with salt and pepper. Add the white wine; let evaporate by half. Stir in the vegetable bouillon. Cover and cook on low heat for 20 minutes.

Stir in the pomegranate seeds. Cook for 3 minutes.

To serve, spoon over a nest of green tagliatelle.

Note from the chef: pomegranate was commonly used during middle ages. It adds tartness, just like vinegar or lemon juice. Pomegranate is an ancient symbol of fertility.

-Olio Extra Vergine di Oliva Monti Iblei (Sicile)
-Olio Extra Vergine di Oliva Valli Trapanesi (Sicile)
-Bianco di Alcamo (Sicile)

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