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Thursday, December 3, 2009

Stewed Rabbit "Coniglio in Umido"


If you go out into the country in the evening, you'll see people picking grasses and such in the fields -- they're gathering food for the rabbits in their rabbit hutch. The meat is tasty, lean, and healthful.

Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients:

  • An entire rabbit, cut up into pieces
  • 2 cloves garlic
  • An 8-inch (20 cm) sprig of rosemary
  • Salt and pepper
  • A cup of dry red wine
  • 2/4 pound (300 g) tomatoes
  • Black olives or in alternative you can add the sage with the rosemary.

Preparation:  

To serve 4 you'll want an entire rabbit, cut up into pieces. Wash them well and pat them dry. Split two cloves of garlic and sauté them in 1/4 cup of olive oil with a spring of fresh rosemary; once the garlic has begun to brown add the meat; season to taste with salt and pepper, cover, and brown the meat over a medium flame, turning the pieces several times. Sprinkle a cup of dry red wine into the pot, and when it has evaporated somewhat, add about 3/4 pound of blanched, peeled, seeded and chopped tomatoes (you can use canned if you prefer, or tomato sauce) and 1/2 pound (200 g) canned black olives. Simmer, partially covered, for about 45 minutes. Before serving the rabbit,don't forget to discard the garlic!

2 comments:

Just Cook It said...

It sounds, and looks, delicious. I love rabbit and this looks like a lovely way to cook it.

Grazie mille for the kind comment about guanciale

Anonymous said...

"Nothing canned" .... tell me again about the olives!