Raising rabbit for meat doesn’t require much land—they thrive in small spaces, and are prolific breeders. They eat moderate amounts of fresh grasses, grains, and vegetables, and recycle them into lean meat and fertilizer. They can be raised humanely, either in cages with their young, or in colonies within shelters attached to outdoor pens. They are easy to process, with the additional benefit of needing no resting or aging before cooking. In addition to their meat, rabbit pelts can be used to make warm hats and mittens.
Common meat breeds include New Zealand Whites, Californians, and Satins, and it should be noted that these are not the same breeds as are used for pets. A breeding rabbit can supply 80 pounds of usable meat in one year, spread over five litters of eight each.
All in all, sustainably farmed rabbit is a wonderful thing—high in protein, low in fat, delicious, and easy to raise well—what’s to object to? Plenty, say those who think of rabbit as an adorable Thumper. My daughter Lizzie, who had a couple of pet rabbits during her childhood, was appalled when she learned I was cooking them. She said, “It’s like you’re cooking kittens,” to bring her horror home.
I have to say that I like to eat rabbit, and I’m glad to have the chance to add another locally raised meat to my repertoire. Rabbit is versatile and can be cooked the same way as most chicken braises, although it requires additional fat to keep it tender. In this section, I offer some of my favorite rabbit recipes to showcase the appeal of this lesser-known meat.
I met my local rabbit dealer at the farmers’ market several years ago. Having created a demand for their products, they now sell directly to consumers, who can order fresh rabbit on a weekly basis. Their rabbit is custom processed, and they offer whole rabbits, or pieces, or their own homemade rabbit sausage in casings.
RABBIT ANATOMY
Rabbits, like chickens, are normally sold whole or cut into pieces. The usual cutting pattern for rabbit is five pieces: the saddle (whole), the two front quarters, and the two back quarters. Some people prefer to split the saddle in two. While in Italy rabbits are always sold with the head as the sixth piece, here in America the head is rarely included.
In The Zuni Café Cookbook, Judy Rodgers proposes an unconventional cutting pattern that leaves some parts boneless and takes into account the different cooking and timing requirements of each part. When you follow her cut pattern, you can then cook each set of parts separately, but, of course, you need to start with a sufficient number of rabbits at one time to yield enough parts to make many different dishes. As most of us don’t have this opportunity, I mention it here for those who are thinking of raising rabbits for meat, or considering buying them fresh in bulk.
Rabbit does benefit from an overnight brine (just like chicken; see this page). Alternatively, it can be pre-salted and left uncovered overnight in the refrigerator, or it can be rubbed with a salt and spice cure (such as the one on this page) to absorb even more flavor overnight. However, this step is not essential—I find that even if I don’t brine or salt ahead, local rabbit will cook into delectable tenderness when slowly braised. The key, as is so often the case with lean meats, is to cook very slowly over the lowest possible heat.
Classic and delicious French home food, this recipe is easy to prepare. I depart from the traditional method by using grainy mustard, but if you prefer smooth Dijon, you will be making it the way rural Frenchwomen have done for centuries. If you put the bouquet garni in a large mesh tea ball and submerge that in the pot, it’s much easier to remove than loose herbs.
SERVES 6 TO 8
2 tablespoons unsalted butter
1 small onion, minced
½ cup grainy mustard
1 sustainably farmed rabbit, cut up, saddle split into 2 pieces
1 cup dry white wine
Salt and freshly ground black pepper
1 or 2 sprigs flat-leaf fresh parsley, plus ¼ cup minced fresh parsley for garnish
3 to 4 sprigs fresh thyme
1 bay leaf
¼ cup crème fraîche
Melt the butter in an enameled cast-iron Dutch oven or a wide, heavy sauté pan with a tight-fitting lid. When the butter is foaming and fragrant, add the onion and lower the heat to sweat the pieces to translucency. While the onion is cooking, smear the mustard on the rabbit pieces, covering all sides. Before the onion begins to color, add the meat to the pot and brown it on all sides until it is deeply golden. Transfer the meat to a platter.
Add the wine and deglaze the pot, scraping and stirring to incorporate all the browned bits into the liquid. Let the wine cook for a minute or two to evaporate the alcohol. Return the meat to the pot; add salt and pepper to taste.
Make a bouquet garni with the parsley and thyme sprigs and the bay leaf (if using a mesh tea ball or cheesecloth) and add it to the pot, or put the herbs in loose. Clap the cover onto the pot and simmer slowly at the lowest possible heat for 45 minutes to 1 hour, until the meat pulls away from the bones and the kitchen is fragrant. Remove and discard the bouquet garni herbs.
Transfer the meat to a platter, and off the heat, stir the crème fraîche into the juices in the pot. Return the meat to the pot, coat it with the sauce, and serve, garnished with the minced parsley.
You can tell how much I like dried plums and other fruits with meat—there are a number of such recipes in this collection. The red-wine-and-prune combo is a well-known French one, and exemplifies French rural cookery to me. This version is based on Anne Willan’s recipe in The Country Cooking of France. All braises and stews improve with age, so try to make it a day or two ahead of time. Note also that the meat marinates for a day before cooking.
SERVES 4
1 bunch flat-leaf fresh parsley
2 teaspoons dried thyme or about 10 sprigs fresh thyme
2 cups red wine
1 small onion, cut into chunks
1 carrot, roughly chopped
Salt and freshly ground black pepper
1 sustainably farmed rabbit, cut into pieces
About 1 tablespoon extra-virgin olive oil
About 1 tablespoon unsalted butter
2 tablespoons unbleached all-purpose flour
1 cup chicken stock, preferably homemade (see this page)
3 cloves garlic 1 cup pitted prunes
Remove almost all the leaves from the bunch of parsley, chop them, and set them aside (reserve 3 tablespoons in another container). Place the parsley stems in a lidded storage container large enough to hold the rabbit. Add 1 teaspoon of the dried thyme or half of the thyme sprigs, along with the wine, onion, carrot, salt and pepper, and rabbit pieces. Cover and shake to combine; marinate the meat, covered and refrigerated, overnight or for up to 24 hours. Every once in a while, give the container another shake to redistribute the marinade, and open it to turn the pieces of meat.
Remove the rabbit from the marinade and blot it very dry. (Reserve the marinade.) Melt the olive oil and butter in an enameled cast-iron Dutch oven or braising pot over medium-high heat. Cook the rabbit pieces, turning them as they brown on each side. Remove the pieces from the pot as they are done. This will take about 15 minutes, depending on the pot and the heat of your stovetop. Cook in batches, if necessary.
Strain the marinade or use a slotted spoon to fish out the carrot and onion pieces, still reserving the liquid, and cook the vegetables in the hot pot until they start to become soft. Add more fat, if you need to. Sprinkle on the flour and stir it in until it begins to brown, 1 to 2 minutes. Add the marinade liquid and the chicken stock, stirring and scraping to incorporate any browned bits stuck to the pan, and bring the mixture to a boil. Let this simmer for a few minutes. Add the garlic, the remaining thyme, and half of the reserved chopped parsley leaves. Lower the heat, add a little salt and pepper, and return the rabbit to the pot. Cover the pot, putting an inner parchment-paper cover under the lid to keep in the moisture, and cook over the lowest possible heat for 30 minutes.
Look at your prunes—if they are dry and leathery, rehydrate them by soaking them in boiling water to cover while the rabbit simmers. If they are glossy and pliant, do nothing.
At the end of 30 minutes, add the prunes (draining them first if rehydrated) to the pot. Cook for another 30 minutes or so, until the rabbit is falling off the bones.
Scoop out and discard any loose stems and herbs, and taste the stew for seasonings. At this point, you can refrigerate the dish for a day or two.
When you are ready to serve, reheat the stew slowly over low heat. Serve it with a shower of the reserved fresh parsley on top.
A perfect autumn or winter dish, this rich yet delicately flavored braise combines fresh cider, Calvados, and panfried apples. Both a terrific “company” dish and a weeknight possibility (since it cooks in under an hour), try serving rice, noodles, dumplings, or steamed potatoes with it to sop up the gravy.
SERVES 4
1 sustainably farmed rabbit, cut into pieces
4 tablespoons (½ stick) unsalted butter
1½ cups diced shallots
Leaves from 6 to 8 sprigs fresh thyme, chopped
Salt and freshly ground black pepper
¼ cup Calvados or other apple brandy
1¾ cups fresh apple cider (not pasteurized apple juice)
2 tart apples, peeled and cored
1 to 2 tablespoons heavy cream
Blot the rabbit pieces dry and set them aside. Melt 2 tablespoons of the butter in a wide, shallow braising pot or frying pan with a lid, and brown the rabbit on both sides, 6 to 8 minutes over medium heat. Remove the meat to a plate. Add the shallots and thyme to the pot and cook gently over the lowest possible heat, covering the pot to steam/cook the shallots into tenderness, 2 to 3 minutes. Add salt and pepper.
Pour in the Calvados and carefully flame it, keeping the pot lid handy. The alcohol should burn off immediately. Pour in the cider, stir, return the meat to the pot, and simmer slowly, partially covered, for 35 to 45 minutes. The meat should shrink from the bones. Remove the cover and continue cooking over low heat to concentrate the sauce.
In another frying pan, melt the remaining 2 tablespoons butter. Cut the apples into wedges or thick slices. Sauté the apples until they are soft and slightly caramelized on the edges. Remove the rabbit from the pot and arrange it on a serving dish along with the cooked apples. Strain the pan sauce to remove any solids, stir in the heavy cream, and pour this over all. Serve at once.
Real Spanish chorizo—air-dried, ruddy and intense—is newly available in this country; these days I find it in quite a number of Vermont groceries. I hope that’s true everywhere, because, along with smoky sweet pimentón, it adds authentic flavors and color to this gutsy Spanish dish. Try this with bomba rice and a bottle of Spanish red wine to taste Spain without leaving home. Note that this recipe uses two pots—one to fry and one to braise.
SERVES 4
1 sustainably farmed rabbit, cut into pieces
½ cup extra-virgin olive oil
1 medium onion, finely chopped
1 (14-ounce) can diced tomatoes
Salt to taste
1 tablespoon sweet (dulce) pimentón de la Vera (smoked Spanish paprika)
4 cloves garlic, chopped
1 link Spanish chorizo (about half a 200-gram package or about 8 ounces)
1½ cups diced red bell peppers (about 2 large)
2 tablespoons chopped fresh thyme
For serving:
Cooked rice
Fresh thyme sprigs, for garnish
Blot the rabbit pieces dry and set them aside. Heat ¼ cup of the olive oil in a large braising pot or a 5-quart Dutch oven. Cook the onion over low heat until it is soft, about 10 minutes. Add the tomatoes and their juices, along with salt to taste, and cover. Simmer gently.
In a skillet over medium heat, heat the remaining ¼ cup olive oil and cook the rabbit pieces to golden brown, about 10 minutes. Stir in the pimentón, garlic, and chorizo. Transfer this mixture to the braising pot with the tomatoes, leaving the cooking oil in the pot
In the now-empty skillet, cook down the bell peppers in the fat that remains in the pan, using medium heat and stirring as needed, until the peppers are soft, slightly charred, and fragrant, about 15 minutes. Stir in the thyme, and add the skillet contents to the braising pot.
Stir, cover the braising pot, and simmer gently for about 40 minutes, or until the rabbit is cooked through and shrinking from the bones.
Serve over rice to show off the red juices, garnished with a few fresh thyme sprigs.
Sweet and sour flavors are prized in southern Italy, and this dish is the kind of home-style favorite that you’d find on Sunday tables in every rural area. Serve it with couscous, dusted with the grated zest of an orange.
SERVES 4
1 sustainably farmed rabbit, cut into pieces
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
2 tablespoons unbleached all-purpose flour
Salt and freshly ground black pepper
1 cup white wine
4 whole cloves
2 bay leaves
½ cup chicken stock, preferably homemade (see this page), plus more as needed
2 tablespoons sugar or honey
½ cup cider vinegar
¼ cup raisins
½ lemon, peeled and thinly sliced
¼ cup pine nuts
For the garnish:
½ cup finely chopped flat-leaf parsley
Finely grated zest of 1 orange or lemon (optional)
Blot the rabbit pieces dry and set them aside. Heat 1 tablespoon of the olive oil in a braising pot over medium-low heat until thinned. Add the onion and sweat it down. Meanwhile, mix the flour with salt and pepper, and dredge each piece of meat through the mixture. Set the meat on a plate.
Using a slotted spoon, remove the onion from the pot, turn the heat up to medium-high, and add the remaining 1 tablespoon olive oil. When it is hot, add the floured meat. Brown this until golden on both sides, in batches if necessary, about 8 minutes in all. Remove the meat from the pot, turn off the heat, and deglaze with the wine, scraping the pot, incorporating the browned bits into the liquid.
Add the cloves and bay leaves, stock, sugar, and vinegar, and cook over low heat until the sugar is dissolved. Return the onion and meat to the pot; the liquid should come halfway up the side of the meat—add more stock if necessary. Position an inner parchment cover so that it touches the meat before putting on the pot’s lid to create a double seal. Cut off any paper that overlaps the lid so that there is no danger of fire. Simmer over the lowest possible heat for 1 hour. The meat should shrink from the bones, and be cooked through and tender.
Transfer the meat to a deep platter or bowl. Strain the sauce to remove all the solids. Taste the sauce and correct the seasonings, cooking it down further to reduce it, if desired. Add the raisins, lemon slices, and pine nuts to the sauce and cook for a few minutes longer. Just before serving, add the chopped parsley if desired, along with grated orange zest.
Serve the meat and sauce together.
A vintage recipe from my Australian friend Jill Hulme’s grandma Tot, this delicious dish harks back to a surfeit of wild rabbits in southern Australia. Well worth cooking with today’s sustainably farmed rabbit, serve it as Tot did, with orange segments and fragrant rice such as basmati or jasmine.
SERVES 4
1 sustainably farmed rabbit, cut into pieces
2 tablespoons unbleached all-purpose flour
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 slices of pastured pork bacon, cut into batons
1 onion, finely chopped
1 carrot, finely chopped
¼ cup red wine
2 cups chicken or turkey stock, preferably homemade (see this page or this page)
Juice and grated zest of 2 oranges
¼ cup red currant jelly
To finish:
2 cups cooked rice
Grated zest of 2 oranges, peeled and segmented
Heat the oven to 325 degrees, and place a rack in the center. Blot the rabbit pieces dry and set them aside. Season the flour with salt and pepper, and roll each piece of meat in the mixture. Set them aside on a plate.
Heat a braising pot or Dutch oven over medium heat, and add 1 tablespoon of the olive oil. When it’s thinned and fragrant, add the bacon batons. Lower the heat and render the bacon fat. When most of the fat has rendered (after 5 minutes) add the onion and carrot and cook them down slowly, stirring as needed, until tender (another 5 minutes).
Using a slotted spoon, remove the bacon and vegetables from the pot and add the remaining 1 tablespoon olive oil. When it is thinned and fragrant, arrange the floured meat on the bottom of the pot in one layer. Increase the heat to medium, and brown the rabbit pieces on both sides, 6 to 8 minutes. Remove the meat from the pot, turn off the heat, and deglaze the pot with the wine, scraping up the browned bits to incorporate them into the liquid. Let the wine reduce by half, using the heat left in the pan. Add the stock, then the orange juice and zest, and the jelly. Turn the heat to low and cook until the jelly melts.
Return the bacon and vegetables to the pot, along with the meat. Cover tightly, using an inner parchment cover as well as the pot’s lid, and bake for 1 hour.
Serve with rice, sprinkling on grated orange zest, and arranging the orange segments around the perimeter of the platter.
Because rabbit is lean, every rabbit recipe requires added fat. This one uses duck or goose fat, which adds a welcome unctuous texture to the braise. If you don’t have rendered poultry fat (any bird will do), try bacon fat or butter.
SERVES 4
5 dried porcini mushrooms
1 tablespoon rendered pastured duck or goose fat (see this page)
1 large onion, finely chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 sustainably farmed rabbit, cut into pieces
½ cup white wine
1 (14-ounce) can diced tomatoes
1 heaping tablespoon chopped fresh thyme
For serving:
Roasted or steamed potatoes
Rehydrate the mushrooms by pouring 1 cup boiling water over them to cover and setting them aside for at least 15 minutes.
Meanwhile, choose a wide, shallow braising pan and melt the fat. Sauté the onion and garlic together over medium-low heat until they begin to color and are limp, about 6 minutes. Remove them to a bowl and reserve.
Salt and pepper the rabbit pieces on both sides, add them to the pan, and brown them over medium-high heat, turning them as needed, about 6 to 8 minutes in all. Remove the meat to a plate. Deglaze the pan with the wine, scraping to incorporate the browned bits. Add the tomatoes and their juices into the liquid; stir in the thyme.
Return the onion and garlic, along with the meat to the pan. Remove and discard the stems from the mushrooms, and reserve the soaking liquid. Chop the mushroom caps into a coarse dice and add them to the pan. Strain the mushroom water through a paper coffee filter, and add ½ cup of this to the pan.
Cover the pan (adding an inner parchment-paper cover if possible), reduce the heat to the lowest possible setting, and simmer gently for about 45 minutes, or until cooked.
Serve warm in deep plates, with potatoes.
An example of Italian home cooking at its simplest, this easy recipe yields a dish with lots of oomph for little labor. You just give the meat a brief toss with herbs, white wine, and olive oil, then pop it into a hot oven with a bit of bacon atop each piece.
SERVES 4 TO 6
¼ cup extra-virgin olive oil
1 tablespoon chopped fresh thyme, or
2 tablespoons dried
1 tablespoon chopped fresh rosemary
1 tablespoon kosher salt
½ teaspoon crushed red pepper flakes
8 cloves garlic, smashed
1 sustainably farmed rabbit, cut into pieces
1 slice of pastured pork bacon
1 cup white wine
1 cup oil-cured black olives, pitted
Choose a shallow pan such as a large gratin dish, sheet pan with sides, or lasagna pan large enough to hold all the rabbit pieces in one layer. Combine the oil, herbs, salt, red pepper, and garlic, and pour the mixture over the rabbit pieces in the pan, shaking the pan so that the meat is coated with the marinade. Set this aside at room temperature for 10 to 15 minutes while the oven heats.
Set the oven temperature to 450 degrees, and position a rack in the upper third. Cut the bacon slice into as many pieces as you have rabbit pieces. When the oven is hot, put a bit of bacon on top of each rabbit piece and roast the rabbit for 20 minutes; the rabbit should be browned.
Turn the rabbit pieces over and pour the wine into the pan. Cook for another 8 to 10 minutes. Scatter the olives over the pan and cook for 15 to 20 minutes longer, until the meat is cooked through.
Let the meat rest for 5 to 10 minutes before serving.
This simple oven roast, with each piece wrapped in bacon to add fat and flavor, has to marinate overnight before roasting. While that might put it in the weekend-only category, it does really take only a half hour to cook, so it’s practical to make the marinade one night after dinner to serve the next night. I’ve adapted this from a Pete Wells recipe that appeared in the New York Times. His version was stronger and more sour than I prefer, so I decreased the amount of vinegar and added good-quality sherry instead.
SERVES 4 TO 6
1 tablespoon kosher salt
½ teaspoon coarsely ground black pepper
1 teaspoon fennel seeds
1 teaspoon coriander seeds
2 bay leaves
1 tablespoon fresh thyme
8 cloves garlic, smashed
¼ cup sweet sherry
¼ cup sherry vinegar
1 sustainably farmed rabbit, cut up saddle split into 2 pieces
8 to 10 slices of pastured pork bacon
Using a mortar and pestle, grind and break the salt, pepper, fennel, and coriander a little until the seeds release their flavor and are bruised. Crumble in the bay leaves and thyme, and add the garlic to the mortar, then carry on for another minute or two to blend all the flavors. (If you don’t have a mortar and pestle, put all these ingredients in a resealable plastic bag and bash away with the bottom of a heavy frying pan.)
Choose a glass or other nonreactive refrigerator dish large enough to hold the rabbit and marinade (or a large resealable plastic bag). Pour in the contents of the mortar, the sherry, and the vinegar. Give these ingredients a good stir or shake to blend them, then add the rabbit pieces, dragging or shaking each one in the marinade to coat it well. Refrigerate, covered, overnight or for up to 24 hours.
When you are ready to cook, heat the oven to 450 degrees and set a rack in the upper third. Choose a sheet pan or other rimmed large pan. Remove the rabbit from the marinade and blot each piece quite dry. Wrap each piece with a slice of the bacon, and put it, seam side down, on the baking sheet. (Any flat pieces, such as the flap attached to the ribs, can be rolled along with the bacon.)
Roast the meat for about 30 minutes, or until the bacon is crisp and the rabbit is no longer pink in the center. Serve warm.
Lidia Bastianich makes a similar quick-cooking dish with pork sausage and fennel, and while I love Lidia’s version, I find rabbit sausage is equally delicious, especially when paired with celery and ground fennel. Here, I use Lidia’s technique of browning single ingredients and pushing them to one side of the pan while the next ingredient cooks in the center. It’s a very efficient system. Use the biggest sauté or frying pan you have, as you’ll be tossing the pasta and sauce in it at the end.
NOTE: This recipe also works well with ground pastured turkey.
SERVES 4 AS A MAIN COURSE
2 tablespoons extra-virgin olive oil
1 pound loose sweet Italian sustainably farmed rabbit sausage (or plain ground rabbit), removed from the casings if necessary
1 large onion, thinly sliced
6 stalks celery, cut into ¼-inch slices
1 teaspoon ground fennel or wild fennel pollen
½ teaspoon crushed red pepper flakes
1 (14.5-ounce) can diced tomatoes
1 cup boiling water
Salt and freshly ground black pepper
1 pound penne
1 cup freshly grated Romano cheese or Parmigiano-Reggiano
Heat a large, heavy sauté pan over medium heat and add the olive oil. When it thins and becomes fragrant, crumble the meat into the pan, and cook it until it begins to brown, 2 to 3 minutes. Push the meat to one side of the pan and add the onion slices, stirring often, until they start to wilt, about another 2 minutes. Toss the onion with the meat and push them to one side. Add the celery to the empty side of the pan, and cook for another 2 to 3 minutes. Push the celery toward the meat mixture and add the ground fennel. Stir to mix everything together, then push the contents to one side again, and toast the red pepper in the open part of the pan for 30 seconds. Mix this in.
Add the tomatoes along with their juices and the boiling water. Add salt and pepper. Mix everything in the pan together and bring it to a boil, then lower the heat, partially cover the pan, and let the flavors come together for about 10 minutes while the pasta cooks.
Cook the pasta in copious amounts of well-salted boiling water. When the pasta is al dente, use a spider or pasta scoop to remove it from the pot and transfer it to the pan with the sauce. Carefully stir the pasta into the sauce and let it cook for about 1 minute more.
Pour the sauced pasta into a serving bowl or deep platter and stir in the cheese. Serve at once.
Try this with brandy, as written, or use port for a fruitier taste. You could also add chopped pistachios or grated orange zest to vary it further. Let this pâté age for a day or two before serving.
SERVES 10 TO 12
1 pound sustainably farmed rabbit livers
8 tablespoons (1 stick) unsalted butter
1 large shallot or small onion, finely chopped
2 cloves garlic, finely chopped
1 bay leaf
1 heaping tablespoon chopped fresh thyme
1 tablespoon brandy
1 tablespoon heavy cream
Salt and freshly ground black pepper
For serving:
Fresh thyme sprigs, for garnish
Freshly grated orange zest, for garnish
Warmed baguette slices Cornichons
Blot the livers dry. In a medium frying pan, over medium-low heat, melt the butter until it is foaming and fragrant. Add the shallot and garlic, stirring often, until they are limp.
Add the rabbit livers, bay leaf, and thyme, and continue to cook slowly until the livers are only just cooked through and still slightly pink in the center, turning the pieces as needed. Add the brandy and turn off the heat. Let the livers continue to cook very slowly in the heat left in the pan. After 20 minutes, remove the bay leaf and pour the contents of the pan into a food processor fitted with the steel blade.
Process the pâté until it is very smooth, add the cream toward the end, along with a generous amount of salt and pepper. Scrape the pâté into a bowl or terrine, and cover it closely with plastic wrap, pressing the wrap onto the surface. Refrigerate for a day before garnishing it with thyme sprigs and a sprinkling of orange zest. Serve it with slices of warm baguette, accompanied by cornichon pickles.
Serve these speared on toothpicks with a dipping sauce of Burgundian Mustard (see this page) or very thinly sliced on a bed of greens as a modest first course. Either way, they are hard to stop eating.
SERVES 2
3 to 4 ounces mixed hearts and kidneys (from 6 sustainably farmed rabbits)
1 tablespoon unbleached all-purpose flour
Blot the hearts and kidneys dry. Season the flour with salt and pepper and toss the meat in the mixture to coat each piece. Heat a frying pan over medium-high heat and add the olive oil. When the oil is thinned and fragrant, add the meat and panfry for about 4 minutes, shaking the pan to brown all sides. These are done when they are only slightly pink in the center. Let cool for 10 minutes before serving.
