Rabbit shoulder, 100% Italian, tender, ready to cook.
Cooking method:In a frying pan
Weight per pack:610g CA.
Weight per box:4,30kg CA.
Pieces per pack:4
Packs per box:7
Here’s an AIA idea for Rabbit Shoulder:
Preparation time: 2 hours
For 4 people
in a pan melt the butter and add the rabbit pieces and the bouquet garni; brown well on all sides; salt to taste. Meanwhile soak the mushrooms in warm water for 20 minutes.
Flour the meat, add the mushrooms, squeezed and coarsely chopped; add the wine. Cover and cook over low heat for 1½ hours; check during the cooking and add broth if necessary.
Add the chilli pepper to the cooking juices and let the flavours mingle; then remove it and the bouquet garni.
Strain the sauce, add the chopped capers and anchovies; stir and pour the hot sauce over the rabbit pieces. Serve immediately.