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. Source: EatingWell Magazine, March 2020

Mauro Stoppa


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

509 calories; 27 g total fat; 5.4 g saturated fat; 124 mg cholesterol; 664 mg sodium. 914 mg potassium; 17.7 g carbohydrates; 2.5 g fiber; 10 g sugar; 47 g protein; 565 IU vitamin a iu; 12 mg vitamin c; 60 mcg folate; 94 mg calcium; 5 mg iron; 74 mg magnesium;