Here rabbit (or chicken) is cooked in the style of sarde in saor, a classic dish where sardines are fried in olive oil, mixed with onions and raisins sautéed in the same flavorful oil and then finished with a jolt of vinegar. Juniper berries add a woodsy essence.

Mauro Stoppa
Source: EatingWell Magazine, March 2020


Ingredient Checklist


Instructions Checklist
  • Place rabbit (or chicken) in a large pot and add just enough water to cover the meat. Add 1/2 cup wine, cover and bring to a simmer over high heat. Reduce heat to maintain a simmer, covered, until the meat is very tender, about 2 hours for rabbit or 30 minutes for chicken.

  • Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onions, juniper berries and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until tender, 18 to 20 minutes. Stir in vinegar. Cover the pan and set aside.

  • Transfer the rabbit (or chicken) to a clean cutting board. Using two forks, shred the meat into large pieces. (Discard bones.) Transfer to a medium bowl and add the remaining 2 tablespoons wine, 1 tablespoon oil, 3/4 teaspoon salt and 1/8 teaspoon white pepper. Stir in the onion mixture, pine nuts and raisins.

  • Whisk lemon juice with the remaining 2 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon white pepper in a medium bowl. Add greens and toss to coat. Serve the salad with the meat.

Nutrition Facts

508.7 calories; protein 47g 94% DV; carbohydrates 17.7g 6% DV; exchange other carbs 1; dietary fiber 2.5g 10% DV; sugars 9.9g; fat 27g 42% DV; saturated fat 5.4g 27% DV; cholesterol 124.4mg 42% DV; vitamin a iu 564.8IU 11% DV; vitamin c 11.6mg 19% DV; folate 60.5mcg 15% DV; calcium 94.1mg 9% DV; iron 4.6mg 25% DV; magnesium 74.2mg 27% DV; potassium 914.4mg 26% DV; sodium 664.2mg 27% DV.