This rabbit is not roasted, but braised in its own juice and then enriched with white wine andt omatoes.
4.50 from 2 votes
Prep Time 30 minutesmins
Cook Time 2 hourshrs
Resting time 8 hourshrs
Total Time 10 hourshrs30 minutesmins
Course Main Course, meat, meat dish
Cuisine gluten free, Italian, wild dish
Servings 4serves
Calories 548kcal
Ingredients
1rabbitapprox. 1.5 kg
6tablespoonolive oilextra virgin
1tablespoonbutter
1 stickceleryfinely diced
1 clovegarlicpeeled
150mlwinewhite , dry
rosemaryfresh
salt
pepperblack, freshly ground
400gtomatoesDissolve 1 stock cube with 2 tablespoon tomato purée in 6 tablespoon warm water; or 400 g fresh peeled tomatoes.
Instructions
Let the butcher or hunter cut the rabbit professionally. If you have a wild rabbit, as is the case with me, put the meat into the water-vinegar mixture for 30 minutes. I then put the pieces of rabbit in plenty of cold water in the fridge overnight. The next day, rinse well and pat dry.
Heat a wide casserole and add the oil, butter, celery, garlic and the rabbit. The pieces of meat should be placed side by side. Put the lid on tightly and let everything braise at a low heat. Turn the meat from time to time and put the lid back on immediately.
After a good hour, the rabbit has produced a considerable amount of liquid. Now take off the lid and let the liquid evaporate at a medium heat, turn the pieces of meat again. Once the liquid has boiled down, add the white wine, the finely chopped rosemary, salt and pepper. Let the wine evaporate a little, then add the dissolved stock cube with the tomato purée or the chopped tomatoes to the rabbit.
From this point on, there are two ways to complete the dish:
1. You let the meat simmer a little more until the liquid has boiled down to a creamy sauce. (I recommend the tomato purée for this version.)
2. You take the meat from the casserole and remove a few small pieces from the bones. Purée the pieces with the strained broth and possibly 1 teaspoon of flour to bind them. Put this sauce back into the casserole dish and let it thicken a little; put the rabbit pieces back in and let them braise for a short time at a low heat. (This version tastes delicious with the fresh tomatoes.)
Season the dish with salt and pepper. Serve the rabbit on plates in its own sauce. The classic North Italian side dish is polenta, but a crispy ciabatta is also a suitable accompaniment.