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 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
Simmer: Stir, cover the pot and simmer very gently for 30-35 minutes or until the rabbit is cooked through and tender.
- 6
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.
- 7
Adjust taste: Once the rabbit stew is cooked, stir in the chopped parsley and adjust the taste with salt and pepper.
- 8
Sprinkle it with pine nuts just before serving.