Back to a topic dear to my heart. Rabbit!
Sooner or later, I will convince one of you to try rabbit. Anne, from Mud Splattered Boots, is the only other advocate I have come across.
I have convinced Maus. At first, she would screw up her nose at the suggestion of rabbit but, slowly, she is being won over. After she ate the subject of tonight’s post, she said it was nice. The next night, I didn’t have an opportunity to cook anything so it was rabbit, again, and I received no complaints.
This is a very simple dish. It, basically, requires that the rabbit be browned and then cooked in white wine. A while ago, I made Coniglio in Agro-dolce which is, essentially, rabbit cooked in red wine, with the addition of vinegar, sultanas and pine nuts. I was not so impressed with that recipe. This one, however, is simple and very enjoyable.
The only issue I found with the recipe: How much is ‘2 glasses of dry white wine’? I was thinking 200 mils but Maus thought more. I put in 200 mils, then a couple more very decent slugs and it may have been a bit over the top. I ended up with a little too much fluid.
This recipe is from Carluccio’s Complete Italian Food by Antonio and Priscilla Carluccio.
- 1 rabbit, cut into 8-10 pieces.
- flour, for dusting
- olive oil
- 1 large onion, thinly sliced
- 1 garlic clove, chopped
- 1 rosemary sprig
- a few sage leaves
- a few small thyme sprigs
- 2 glasses dry white wine (I would start with 200mils and see how you go)
- 120 mils of tomato pulp
- 100g black olives (I know mine aren’t black. I always use whatever I have open)
- salt & pepper
- Wash and pat dry the rabbit pieces. Dust them with flour.
- Heat the olive oil in a large casserole dish and brown the rabbit on all sides. Set aside.
- Deglaze the pan with a bit of water and then add the onion, garlic and herbs. Reduce the heat and cook until the onions are translucent and softened.
- Stir in the wine and let it bubble to allow some of the alcohol to evaporate.
- Add the tomato pulp and seasoning.
- Add back the rabbit pieces. Cover the dish.
- Cook over a medium heat for 1½ hours or until the rabbit is tender. If you don’t have enough fluid, add a bit more wine or water or, better still, if you have some handy, stock. If you have too much fluid, let it simmer for awhile without a lid.
- Add the olives and adjust the seasoning to taste.
- Decorate with some extra herbs, if desired.