Coniglio Bianco, Italian Braised Rabbit
User Reviews
5.0
51 reviews
Excellent
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Prep Time
1 hr 30 mins
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Cook Time
1 hr 30 mins
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Total Time
3 hrs
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Servings
6 people
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Calories
534 kcal
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Course
Main Course
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Cuisine
Italian
Coniglio Bianco, Italian Braised Rabbit
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You will want at least 2 cottontail rabbits for 3 people, although this will serve four in a pinch. One snowshoe hare feeds two easily, and a domestic rabbit feeds 2 to 3 people. Still, this dish is so good, and it reheats as leftovers so well, that I'd suggest you make more than you think you will need.
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Ingredients
QUICK RABBIT STOCK
- ribs, neck and belly flaps from the rabbits
- 2 bay leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 10 crushed juniper berries (optional)
- 1 teaspoon cracked black peppercorns
- salt
BRAISED RABBIT
- 2 to 4 cottontails, snowshoe hares or domestic rabbits
- salt
- 1/3 cup olive oil
- 1 medium yellow or white onion, sliced root to stalk
- 1 teaspoon dried thyme
- 1/2 cup white wine or vermouth
- 1 cup quick rabbit stock (see above)
- 5 to 6 cloves, roasted or preserved garlic
- 10 to 20 green olives, pitted and cut in half
- 3 tablespoons chopped fresh parsley
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Instructions
- First you must break down your rabbits. (See note below) Save the stray bones in the pelvis, ribs, belly flaps and neck for the stock.
- To make the stock, Cover all the rabbit pieces -- not just the stray ones -- into a pot and cover them with cool water by about 1/2 inch. Bring this to a boil, then turn off the heat. Skim off any sludgy stuff that floats to the top. Fish out all the good pieces of rabbit -- legs and saddle -- and put them in a bowl in the fridge. Add the remaining stock ingredients, return everything to a bare simmer and cook for 1 hour. Strain and set aside.
- Now find a heavy, lidded pot such as a Dutch oven and heat the olive oil over medium heat. When it is hot, add the sliced onions and cook until soft and translucent. Do not brown them. Add the white wine, 1 cup of the stock, the rabbit pieces from the fridge, the thyme and the garlic cloves. Bring to a simmer and add salt to taste. Turn the heat down to low, cover the pot and cook until the meat is tender, about 90 minutes to 2 hours.
- Finish the dish by adding the green olives and fresh parsley. Cook for 2 to 3 minutes and serve.
Notes
- Here are instructions on how to cut up a rabbit.
- No rabbit? You can do this with chicken thighs.
- I use
- my preserved garlic
- for this recipe, but you can also simply roast a head of garlic: Slice the top quart off a head, set it in foil, drizzle olive oil over it, close the foil, then bake at 375°F for about 45 minutes to 1 hour.
- Serve with mashed potatoes, white polenta or rice. A green thing alongside is always nice, too.
- No rabbit? You can do this with chicken thighs.
- I use my preserved garlic for this recipe, but you can also simply roast a head of garlic: Slice the top quart off a head, set it in foil, drizzle olive oil over it, close the foil, then bake at 375°F for about 45 minutes to 1 hour.
- Serve with mashed potatoes, white polenta or rice. A green thing alongside is always nice, too.
Nutrition Information
Show Details
Calories
534kcal
(27%)
Carbohydrates
5g
(2%)
Protein
74g
(148%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Cholesterol
270mg
(90%)
Sodium
286mg
(12%)
Potassium
1366mg
(39%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
195IU
(4%)
Vitamin C
5mg
(6%)
Calcium
68mg
(7%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 5g | 2% |
| Protein | 74g | 148% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 270mg | 90% |
| Sodium | 286mg | 12% |
| Potassium | 1366mg | 29% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 68mg | 7% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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