Rabbit in white wine (Coniglio Al Vino Bianco)

Recipe from: 13 February 2011

Ingredients 16
Servings 1
Minutes 10 mins


Serving Change
  • 2
    rabbits with liver
  • 4
    onions or 15 small shallots
  • 4
  • fresh thyme
  • fresh rosemary
  • fresh sage
  • bay leaves
  • a few juniper berries
  • pinch of ground cinnamon
  • 4
    carrots, chopped
  • 4
    celery sticks, chopped
  • 100
  • flour, seasoned with salt and pepper for dusting
  • 4
    olive oil
  • salt & pepper
  • 1
    bottle of good white or red wine


10 mins
Chop the liver and set aside.
Cut the rabbits into pieces.
Place in a dish, add the onion covered in the cloves, thyme, rosemary, sage, bay leaves, juniper berries, cinnamon, garlic, carrot and celery and pour in the wine.
Leave to marinade, turning occasionally, for 12 hours.
Drain the meat, reserving the marinade.
Heat the butter and olive oil, dust each piece of rabbit lightly in the seasoned flour.
Add the rabbit pieces in batches, turning them frequently until browned all over.
Place them in a roasting dish with the wine, liver and all of the vegetables in the marinade, cover and roast at 150°C for 2 -2 ½ hours.
Transfer the pieces of rabbit to a warmed serving dish and cover to prevent them from drying out.
Pour off the sauce into a saucepan and reduce to 1/3 and whisk in a good knob of butter.
Pour the gravy over the rabbit and serve.
Reprinted with permission of Janice Tripepi.
To visit Janice Tripepi’s blog, click here.



Bacon Parmesan potato nests

2016-10-21 11:21

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.