Rabbit in white wine (Coniglio Al Vino Bianco)

Recipe from: 13 February 2011

Ingredients 16
Servings 4
Time 10 mins


  • 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


2.5 hrs
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.


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