Recipe Coniglio In Umido – Stewed Rabbit Recipe
Rabbit meat can be cooked, roasted, baked, or stewed. Traditional Italian recipes include rabbit alla Sanremese and rabbit all’ischitana.
1-2 1/2 lbs. rabbit
Six juniper berries
One clove garlic
2 cup wine vinegar
3 oz. olive oil
How to make Recipe Coniglio In Umido – Stewed Rabbit Recipe:
Cut the rabbit into pieces. Wash and dry. Chop a few sage leaves, a sprig of rosemary, and garlic. Salt, pepper, and add the juniper berries (slightly smashed). Rub the rabbit pieces in the herbs and place them in a deep dish. Mix vinegar and six tbs. Olive oil and pour over the rabbit. Marinate for 24 hours, turning the meat occasionally to absorb the flavors.
Pour the marinade and rabbit into a saucepan and cook covered over low heat for about 45 mins. Uncover the pot, turn up the heat and cook for another 45 mins. Or until the rabbit is tender and the juice almost completely absorbed. Serve with roast polenta.
Note: you can also add some green and black olives.
Recipe Coniglio In Umido – Stewed Rabbit Recipe is a recipe from Tuscany, Veneto, Campania