Demonstrated in store by a local Chef “Dean Smith” using one of my Fissler Pressure cookers.
- 2 rabbits (ask your butcher to cut each rabbit into 6 pieces)
- ½ cup plain flour
- Freshly ground black pepper
- 2 large brown onions, sliced
- 2 bay leaves
- 2 lemons
- 1 litre chicken stock
- ½ cup chopped flat leaf parsley
- 500g Benedetto Cavalieri Casarecci, cooked
- ¼ cup olive oil
- Sea salt
- 1 clove garlic, sliced
- Fresh thyme sprigs
- 1 cup white wine
- 1 tbs capers
- 125 g butter
Season flour with sea salt and pepper, coat rabbit in flour.
Heat oil in Fissler pressure cooker.
Sauté rabbit in oil on both sides until golden brown then remove and set aside.
Add onion and garlic to same oil ad sauté for 2 minutes.
Return rabbit to pressure cooker and add stock, wine, herbs, capers, the zest of 2 lemons& the juice of 1 lemon. (Reserve the juice of the other lemon for latter use)
Bring to boil, close lid and set on high heat until indicator rod is on 2 rings.
Turn heat down and cook for 45 minutes. Turn off heat and depressurize
Allow to cook to luke warm then remove rabbit from sauce.
Remove the flesh from the bones and discard bones.
Add rabbit back to sauce and bring to the boil.
Add diced butter parsley and lemon juice.
Add cooked pasta and serve immediately with Parmesan cheese
lekitchen.blog 