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Coniglio alla Cacciatora (Rabbit, Hunter's Style)

Recipe by: A Tuscan in the Kitchen - Pino Luongo

Prep time:


red wine
juniper berries
red onion, finely chopped
carrot, finely chopped
celery, finely chopped

1-3 pound rabbit, with interiors, cleaned and cut in pieces
White wine
Black pepper
Garlic, smashed
Fresh rosemary

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 to burn. 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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