- 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
- ½ cup coarsely chopped flat-leaf parsley, plus more for garnish
- 3 fresh tomatoes, roughly chopped
- 2 teaspoons coarse salt
- pinch red-pepper flakes
- ¼ to ½ cup extra-virgin olive oil
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
592 calories; 33 grams fat; 6 grams saturated fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 48 grams protein; 129 milligrams cholesterol; 1300 milligrams sodium
Six first-course or four main-course servings
- 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.
- 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.
- Let the rabbit cool. Whisk together the salt, red-pepper flakes, and olive oil and toss the rabbit meat with it. Garnish with parsley.
1 hour 40 minutes