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Coniglio Bianco, Italian Braised Rabbit

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.

Prep Time
1 hr 30 mins
Cook Time
1 hr 30 mins
Total Time
3 hrs
Servings: 6 people
Calories: 534 kcal
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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.