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


  • 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.


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!


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!