Coniglio in umido
Ingredients
- 1 whole rabbit cleaned and jointed
- 2 medium onions finely chopped
- 3 cloves garlic finely chopped
- 2 medium carrots finely diced
- 2 celery sticks finely chopped
- 125 ml white wine
- 500 ml chicken stock
- 1 x400g tin chopped tomatoes
- 2 bay leaves bruised
- 1 large sprig rosemary
- extra virgin olive oil
- Salt and pepper
Instructions
Marinate the Rabbit:
- Marinate the rabbit pieces in white wine, garlic, rosemary, and bay leaves for several hours or overnight to enhance the flavor and tenderize the meat.
Initial Cooking
- Heat olive oil in a large pan, remove the rabbit from the marinade, and brown the pieces on all sides. Set them aside.
- In the same pan, sauté onions, garlic, carrots, and celery until softened and aromatic.
- Pour in white wine and reduce by half, scraping up any browned bits for added flavor.
- Stir in crushed tomatoes, bay leaves, and rosemary. Optionally, add black olives and pancetta for extra richness.
Oven Roast the Rabbit:
- Return the browned rabbit to the pan, add broth, and let the mixture simmer on low heat for 1.5 to 2 hours. Add more broth if necessary to keep the rabbit moist.
- Once the rabbit is tender and the sauce has thickened, adjust the seasoning with salt and pepper. Remove bay leaves and rosemary sprigs before serving.
Notes
- Choose Fresh Rabbit: For the best results, source your rabbit from a reputable butcher who specializes in game meat. Fresh rabbit will yield a more tender and flavourful dish.
- Don’t Skip the Marination: Marinating the rabbit not only infuses the meat with flavour but also helps tenderise it, making the slow braising process more effective.
- Cook Slowly at Low Heat: Rabbit can become tough if cooked too quickly. Slow cooking at low heat ensures the meat remains tender and absorbs the flavors of the sauce.