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Jack Rabbit Salad: Grilled Rabbit over Radicchio
Chef Cesare Casella of Maremma – New York, NY
Adapted by

Yield: 2 Servings


  • 1 boneless rabbit loin (or half a rabbit)
  • Salt and freshly ground black pepper, to taste
  • ½ cup extra-virgin olive oil
  • 4 cloves garlic, peeled and crushed
  • 2 sprigs fresh rosemary, chopped
  • ¼ teaspoon crushed red pepper flakes
  • 1/3 cup white wine
  • 2/3 cup chicken stock or water
  • 1 Tablespoon red wine vinegar
  • 1 ½ cups shredded radicchio

Rub the flesh of the rabbit with salt and pepper. In a large sauté pan, place ¼ cup of the olive oil, garlic, rosemary and red pepper flakes and sauté over medium heat. When the olive oil starts to sizzle, after about 3 minutes, reduce the heat to medium-low, add the rabbit, and brown it on all sides, 15 to 20 minutes.

Add the wine and cook until it reduces completely, about 6 minutes, then add the chicken stock or water. Continue cooking for another 9 to 10 minutes, until the rabbit is tender. Remove the rabbit from the pan and turn the heat to high. Reduce the pan juices for 4 to 5 minutes and set aside.

When the rabbit is cool enough to handle, cut loin into pieces or bone half-rabbit, cutting meat into medium-sized pieces. Whisk the red wine vinegar together with salt and pepper. Whisk in the remaining ¼ cup of olive oil. Add 2 Tablespoons of the pan drippings. Toss the rabbit with the radicchio and the dressing and serve.

Wine Pairing:
La Parrina Ansonica 2003 - This wine, untouched by oak, shows a steely and firm structure able to tackle the crisp and bitter nature of radicchio, allowing the subtleness of the rabbit to shine.

   Published: October 2005