Coniglio alla Cacciatora (Rabbit, Hunter's Style)
Recipe by: A Tuscan in the Kitchen - Pino Luongo
red onion, finely chopped
carrot, finely chopped
celery, finely chopped
1-3 pound rabbit, with interiors, cleaned and cut in pieces
1) Marinate the rabbit overnight but not longer than 24 hours.
2) Heat olive oil in a pan and saute garlic over medium heat until
golden. Remove garlic and brown rabbit in the oil, being careful not
3) Pour off oil and add wine to cover. Turn heat to high and, when
very hot, add rosemary, salt, pepper and the interiors.
4) Partially cover the pan and turn heat to low (or put in oven).
Cook until the rabbit is quite tender and white which should take
around 30 minutes. The rabbit should absorb most of the liquid, but,
if not, remove rabbit and reduce the liquid over high heat.
Note: Luongo never gives precise amounts of any ingredients. The
introduction says, \"You don't need a prescription for cooking food:
you're the person in charge. Don't be afraid to follow your feelings.
Be flexible, be creative--abandon your inhibitions and have fun.
When it looks good and feels right, you'll know it.\"
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