Rabbit Succhittu
Description
Rabbit succhittu is a typical Sardinian meat main course: it’s a kind of stewed rabbit, whose meat is marinated before cooking in a solution of salted water and vinegar to make it more flavorful and tasty.
Every Sardinian family has its own version of this recipe: some use a longer marinade for the meat, others a shorter one; and some don’t marinate it at all.
Here we offer you the recipe that calls for a rather long marinade. Follow all the steps to bring a delicious coniglio a succhittu to your table.
Ingredients
to recalculate the ingredient amounts
- Rabbit 1500 g
- Vinegar q.b.
- Garlic 2
- Onion 0.5
- Salted Capers 10 g
- Olives in brine 15 g
- Bay leaves 2
- Dried tomatoes 2
- Extra virgin olive oil 60 g
- Rosemary 1
- Vegetable broth q.b.
- Salt q.b.
- Pepper q.b.
Instructions
- 1 Cut the rabbit into pieces and place them in a large enough container. Pour over a mixture of salted water and vinegar (50% salted water and 50% vinegar). Let the meat marinate for about 2 hours, then drain, pat dry, and proceed with cooking.
- 2 Place the rabbit pieces in a sufficiently large casserole dish with 4 tablespoons of extra virgin olive oil. Brown the meat on all sides, turning it to seal in the juices and prevent them from escaping.
- 3 Once the rabbit is nicely browned, add a mixture made of 2 garlic cloves and half an onion, a sprig of rosemary, and bay leaves. Season everything with salt and pepper. Lower the heat, cover with a lid, and let it cook, adding vegetable broth as needed to prevent the rabbit from burning.
- 4 After about half an hour of cooking, add the olives, desalted capers, and chopped sun-dried tomatoes to the rabbit a succhittu. Let everything cook for another half hour, adding more vegetable broth if needed.
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Did You Know?
One of the most appreciated Sardinian main courses from Campidanese cuisine is definitely coniglio “a succhittu”, a variation of rabbit cacciatore cooked in a pan.
This recipe is very popular throughout the southern Sardinia area, and Sardinian grandmothers pass it down along with its little tricks and variations.
The name “a succhittu” comes from the delicious and flavorful little sauce that forms once the recipe is fully cooked.
It’s a dish that brings together many flavors, thanks to the use of ingredients such as capers, tomato passata, a clove of garlic, a glass of white wine, and parsley and to which you can add a side of roasted potatoes.
It’s simple to prepare, especially if you decide to buy pre-cut rabbit pieces already cut. All that’s left is to follow this recipe and give it a try!
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