Rabbit Thighs with Peas

Today I made rabbit thighs with peas, it takes about an hour to cook, but it’s simple to do. I treat the rabbit meat like lamb, I cure it for a few hours before cooking it. I start by frying a chopped onion and when it is pink I add the rabbit thighs and herbs to taste. I put a saucepan aside where I make some broth, if by chance it isn’t there I already have it ready. When the thighs have browned on both sides, I add a little vegetable broth, to cover about half the meat, then I always cook over a low heat with the lid on. When the broth expires, add more and turn the meat every so often. If you have already cooked canned peas, add them 5 minutes before turning off the heat, season with salt and pepper. Serve hot and accompanied by a few slices of bread.

Buon Appetito!!