Rabbit salad

Name: Rabbit salad
Ingredients: 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; 1/2 cup coarsely chopped flat-leaf parsley, plus more for garnish; 3 fresh tomatoes, roughly chopped; 2 teaspoons coarse salt; pinch red-pepper flakes; 1/4 to 1/2 cup extra-virgin olive oil

12 ingredients

11 steps

Ingredients

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
1/2 cup coarsely chopped flat-leaf parsley, plus more for garnish
3 fresh tomatoes, roughly chopped
2 teaspoons coarse salt
pinch red-pepper flakes
1/4 to 1/2 cup extra-virgin olive oil

Directions

1

Put the rabbit into a large pot, cover it with cold water, add the lemon and bay leaves and bring to a boil.
2

pour off the water and set the rabbit aside.
3

Clean the pot.
4

Return the rabbit to the pot and cover it with 2 inches of fresh cold water.
5

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.
6

Drain, saving the broth.
7

Press the vegetables through a sieve or food mill and return to the broth.
8

You should have about 8 cups.
9

Let the rabbit cool.
10

Whisk together the salt, red-pepper flakes, and olive oil and toss the rabbit meat with it.
11

Garnish with parsley.