Coniglio con Vino Rosso ~ This recipe calls for slowly cooking rabbit in red wine until tender.
: Serves 4
This dish can be served with a soft pillow of polenta served with the juice from the braised rabbit.
1 (3 Pound) Rabbit, Dressed And Cut Into 10 Pieces
1/4 Cup Sea Salt
3 Tablespoons Sugar
2 Tablespoons Olive Oil
1 Large Clove Garlic, Minced
1 Medium Onion, Peeled And Sliced Thinly
1-1/2 Cups Dry Red Wine
1/2 Cup Chicken Stock
1 Tablespoon Tomato Paste
1/4 Cup Chopped Fresh Parsley
Soft Polenta To Serve (Optional)
Place the rabbit pieces in a bowl with the salt and sugar, and cover with water. Refrigerate for 1 hour. Drain the rabbit and pat it dry. Season the rabbit with salt and pepper. Heat the olive oil in a heavy skillet that will hold all of the rabbit pieces, and brown the rabbit on all sides, about 4 minutes each side. Remove to a plate and cook the onions until soft, and slightly browned. Add the garlic and continue to cook until fragrant. Add the wine, tomato paste, and broth, and return the rabbit to the pan.
Cover the pan, reduce to low, and cook for about 40 minutes, or until the rabbit is tender, turning over the pieces every 15 minutes or so. Remove the rabbit to a heated platter, and cover. Cook the sauce in the pan over high heat, scraping up the browned bits from the bottom, until it is thickened. Season with salt and pepper, and add the parsley, mixing well. Place the hot polenta onto a serving platter, and place the rabbit pieces on top. Pour the sauce over the rabbit, and serve.
