Recipe by MariaLuisa
Recipezaar has some great rabbit recipes, and I intend to go through each one of them. But, tit for tat and in the meantime, here is a delicious and easy recipe from Marcella Hazan that we have enjoyed for years. For the two of us, I just use the thighs and/or loin and reduce the braising time. When company cringes at eating little furry things, I slice a skinless chicken breast half in two crosswise, brown it separately, and add it to the skillet with the wine. Wanna real treat? Sandwich a slice of cheese between two hot scoops of polenta, flatten slightly, and pour this gravy over all. The cheese melts, and the sauce seeps into the polenta, and ... ahhhhhh!
Top Review by Mia in Germany
This was so good! For years I've been trying to reproduce the rabbit my Italian aunt made for my 12th birthday ages ago, and this one's the closest so far. I used a very dry white wine and served the rabbit - of course - with polenta. Thanks for sharing this recipe!
- 3 lbs rabbit, cut in serving pieces (do not use wild rabbit)
- 1⁄4 cup light olive oil
- 1⁄4 cup celery, finely diced
- 1 garlic clove, peeled
- 2⁄3 cup dry white wine or 2⁄3 cup dry vermouth
- 1 1⁄2 teaspoons rosemary
- 2 teaspoons salt (to taste)
- fresh ground black pepper
- 3⁄4 cup warm water
- 1 bouillon cube
- 2 tablespoons tomato paste
- 1⁄4 teaspoon sugar
- polenta, as an accompaniment (optional)
Directions See How It's Made
- Rinse the rabbit pieces in cold water and pat dry.
- In a deep wide skillet with a lid, put the oil, celery, garlic, and the rabbit in a single layer. Cover and simmer over low heat for about 2 hours. Turn the meat once or twice. If some of the ingredients begin to scorch, add a little water.
- After 2 hours, the rabbit may have thrown off a lot of liquid. Uncover the pan, turn the heat up to medium, and cook until the liquid has evaporated, turning the meat from time to time.
- Add the wine, rosemary, salt and pepper. Simmer, uncovered, until the wine has evaporated.
- Dissolve the bouillon cube, tomato paste, and sugar in the warm water. Pour it over the rabbit, and cook gently for another 12 to 15 minutes, basting and turning the rabbit two or three times.
- Serve immediately, accompanied by polenta if desired.
- (The dish may be prepared entirely ahead of time. Reheat gently with 2 to 3 tablespoons of water over low heat, covered, turning the meat occasionally.).