Rabbit in white wine (Coniglio Al Vino Bianco)

4 servings Prep: 10 mins, Cooking: 2 hrs 30 mins
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The most succulent rabbit and gravy, bursting with flavours.

By Food24 February 13 2011
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Ingredients (16)

2 rabbit — with liver
4 onion — or shallots
4 cloves
fresh thyme
fresh rosemary
fresh sage
bay leaves
juniper berries
cinnamon — pinch, ground
4 carrots — chopped
4 celery stalks — chopped
100 g butter
flour — seasoned with salt and pepper
4 Tbs fresh chillies — 573
salt and freshly ground black pepper
1 wine — white or red
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Method:

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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