Recipe Title: Rabbit Tuna (Tonno di Coniglio)
Category: Appetizers
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rabbit | 1 whole |
| Carrot | 1 |
| Celery | 2 stalks |
| White onions | 1 |
| Cloves | 2 |
| Rosemary | 2 sprigs |
| Sage | Abundant |
| Thyme | 2 sprigs |
| Myrtle | 2 sprigs |
| Garlic | 7 cloves |
| Fine salt | To taste |
| Extra virgin olive oil | To taste |
Instructions:
-
Prepare the Rabbit:
Begin by filling a large pot with water. Take the rabbit and remove the head and internal organs carefully. Slowly bring the water to a boil. Once boiling, add a generous spoonful of coarse salt to the pot and let the rabbit cook for at least 60 minutes, or until the meat is extremely tender. Keep the heat low to maintain a gentle simmer throughout the cooking process. -
Prepare the Aromatics:
While the rabbit is cooking, prepare your aromatics. Peel and roughly chop the carrot, celery, and onion. Add them to the pot along with the cloves, rosemary, sage, thyme, and myrtle. These ingredients will infuse the water with fragrance and flavor as the rabbit cooks. -
Remove and Shred the Rabbit:
After 60 minutes, carefully remove the rabbit from the pot. Let it drain in a colander to cool slightly. Once cool enough to handle, use your hands or forks to shred the meat off the bones, discarding any bones and excess fat. -
Assemble the Dish:
In a large mixing bowl or deep container, start layering the shredded rabbit meat with finely chopped garlic and fresh sage leaves. Drizzle a generous amount of extra virgin olive oil over each layer. Continue layering the rabbit, garlic, sage, and olive oil until all the ingredients are used up. The oil should cover the meat evenly for preservation. -
Sterilize the Jars:
To preserve the rabbit for longer storage, fill sterilized glass jars with the prepared rabbit mixture. Ensure the jars are packed tightly, leaving minimal air space. Pour a final layer of olive oil over the top of each jar. -
Sterilizing the Jars:
Place the filled jars into a large pot. Cover the jars completely with cold water and set the pot over medium heat. Bring the water to a boil and let the jars simmer for 45 to 60 minutes. The heat will create a vacuum seal inside the jars, ensuring they remain preserved. Once done, let the jars cool in the water. -
Storing:
After the jars have cooled, check the seals to make sure they are airtight. Store the jars in a cool, dark place. This recipe can be kept for 5 to 6 months, making it a fantastic way to preserve the tender, flavorful rabbit meat for future use.
Tips for Success:
- Meat Selection: Choose a fresh, high-quality rabbit for the best flavor and texture. The longer it cooks, the more tender and flavorful it becomes.
- Aromatic Variations: You can adjust the herbs and spices based on your preferences. Try adding bay leaves or juniper berries for extra depth of flavor.
- Serving Suggestions: Serve the rabbit tuna as part of an antipasto platter, with slices of rustic bread or crackers, or use it as a flavorful filling for sandwiches.
- Storage: Ensure the jars are completely sealed to maximize shelf life. If any jars fail to seal, store them in the refrigerator and use within a few weeks.
This Italian-inspired Tonno di Coniglio recipe is a great way to preserve rabbit meat while infusing it with rich, aromatic flavors. Itβs perfect as an appetizer, and with its long shelf life, it can be enjoyed long after itβs made. Happy cooking!
