Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as CONIGLIO IN SALSA AI PEPERONI della nonna Pierina

Grandma Pierina's Rabbit in Bell Pepper Sauce

Name: Grandma Pierina's Rabbit in Bell Pepper Sauce
Yield: serves 6 servings
Cuisine: American
Ingredients: 1 medium-sized rabbit with its liver; 7 ounces ground beef; 5 1/3 ounces bacon for roasts or lard; 2 fresh carrots; Plenty of cilantro; 1/2 jar mixed pickled vegetables; 1 jar pickled green peppers (Lombardi); Plenty of oil (extra virgin olive oil and sunflower oil); About 3 1/4 cups dry white wine (750 ml); Rosemary, sage, and garlic (for the marinade); Salt, pepper, and a bit of hot chili pepper (to taste)

Carla Falcomer @cook_10042150

A traditional family recipe for festive occasions

Carla Falcomer @cook_10042150

A traditional family recipe for festive occasions

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Ingredients

serves 6 servings

1medium-sized rabbit with its liver
7 ouncesground beef
5 1/3 ouncesbacon for roasts or lard
2fresh carrots
Plenty of cilantro
1/2 jarmixed pickled vegetables
1 jarpickled green peppers (Lombardi)
Plenty of oil (extra virgin olive oil and sunflower oil)
About 3 1/4 cups dry white wine (750 ml)
Rosemary, sage, and garlic (for the marinade)
Salt, pepper, and a bit of hot chili pepper (to taste)

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Steps

1

Cut the rabbit into medium-sized pieces (set the liver aside); season with salt and pepper, and marinate for at least half a day with rosemary, sage, garlic, oil, and plenty of white wine.
2

Prepare the sauce by browning the ground beef in plenty of oil; meanwhile, chop the liver, bacon, pickled vegetables, carrots, cilantro, and pickled peppers (I remove the seeds) and add everything to the ground beef. Add a glass of white wine and cook on low heat for about an hour.
3

Separately, start cooking the rabbit by browning it well until its water has evaporated. At this point, cover the meat with the sauce and the rest of the white wine, finishing the cooking process.
4

Serve with grilled polenta accompanied by a good red wine.
5

Any leftover sauce can be used to dress potato/pumpkin gnocchi or pappardelle.