Rabbit with Orange


Rabbit with OrangePaolo Mercati, at the restaurant of Oroscopo in Pieve Vecchia, the beautiful medieval city of Piero of Francesca, prepares rabbit with an unusual elegance for Tuscany. Cut up the fillet and get rid of any fat around it, put it into a dish with two tablespoons of olive oil, half a glass of stock and salt and pepper and cover it with aluminion foil and cook in the oven at 180°C. Leave it to cook for 15 minutes. While thats cooking, get a pan of salted boiling water, mix it with cream and salt and pepper. Now squeeze the orange and mix the juice with olive oil and pour it into the dish. Mix the two liquids together with a fork and add the meat.
Put the creamy liquid on the plate and serve two fillets to each person.

Recipes kindly supplied by Il Tirreno

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