0 from 6 votes
Italian Rabbit Stew
Italian rabbit stew or Coniglio in umido. Tender meat smothered in a delicious white wine and tomato sauce with herbs and pine nuts.
Prep Time
20 mins
Cook Time
20 mins
Servings: 4
Calories: 405 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 rabbit about 3-3.3 lbs/ 1.2-1.5 kg Note 1
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 garlic cloves large
- ½ cup dry white wine 125 ml
- 4 bay leaves
- 1 sprig rosemary
- 3 sage leaves large
- 1 can tomatoes 14 oz/ 400 g Note 2
- 2 tablespoon pine nuts
- a small bunch of parsley
- fine sea salt and black pepper to taste
Instructions
- Prepare rabbit: Cut the rabbit into 6 pieces: the hind legs, the front legs, and the back strap cut into two parts. The belly flaps and the carcass are leftover; they are great for making stock (Note 3). Dry the meat pieces with kitchen towels.
- Sear meat: Heat a large shallow Dutch oven or another large heavy-bottomed pan. Add oil and butter. Fry the meat on both sides until golden, about 5 minutes per side.
- Prepare vegetables: In the meantime, cut the garlic cloves into thin slices. If using fresh tomatoes, place them in a large pot and cover them with boiling water. Let stand for 1 minute, drain the water and remove the tomato peel. Chop the tomatoes into small cubes.
- Add ingredients: Add the garlic to the pot and stir it for 1 minute. Pour in the white wine and let it bubble shortly. Add the chopped tomatoes, bay leaves, rosemary sprig, sage leaves, salt, and pepper to taste.
- Simmer: Stir, cover the pot and simmer very gently for 30-35 minutes or until the rabbit is cooked through and tender.
- Roast the pine nuts in a dry pan. Shake the pan often and don’t leave it unattended; the pine nuts can burn within seconds. Transfer to a plate immediately.
- Adjust taste: Once the rabbit stew is cooked, stir in the chopped parsley and adjust the taste with salt and pepper.
- Sprinkle it with pine nuts just before serving.
Cup of Yum
Notes
- If frozen, defrost it in the refrigerator; it will take 30-48 hours.
- If available, use ripe sweet fresh tomatoes. If they are not as ripe as they can be, it’s better to use canned tomatoes.
- Check Roasted Rabbit for detailed instructions on how to cut a rabbit.
Nutrition Information
Calories
405kcal
(20%)
Carbohydrates
2g
(1%)
Protein
55g
(110%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
210mg
(70%)
Sodium
150mg
(6%)
Potassium
1008mg
(29%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
97IU
(2%)
Vitamin C
1mg
(1%)
Calcium
39mg
(4%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 405
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 2g | 1% |
| Protein | 55g | 110% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 210mg | 70% |
| Sodium | 150mg | 6% |
| Potassium | 1008mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.