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Rabbit in White Wine (Coniglio Al Vino Bianco)

ingredients

serves 6
1 3/4 litrs (3 pints) 7 1/2 cups Water
1 Tbs Malt vinegar
2 kg (4 lb) Rabbit, cleaned and cut into serving pieces
50 g (2 oz) 4 Tbs Butter
2 Onions, sliced
2 Garlic cloves, crushed
2 Carrots, chopped
3 Celery stalks, chopped
350 ml (12 fl oz) 1 1/2 cups Dry white wine
1/2 tsp Dried rosemary
1/2 tsp Dried oregano
Salt and pepper to taste
1 Tbs Beurre manie (one part butter and two parts flour blended)

method

1. Pour the water and vinegar into a large bowl. Add the rabbit pieces and baste well. Marinate at room temperature for 8 hours, or overnight. Remove the rabbit from the bowl and discard the marinade. Pat dry with kitchen towels.

2. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).

3. Melt the butter in a flameproof casserole. Add the rabbit pieces and fry until they are evenly browned. Transfer them to a plate. Add the onions and garlic to the casserole and fry until they are soft. Add the carrots and celery and fry for 5 minutes. Pour over the wine, herbs and seasoning. Bring to the boil.

4. Return the rabbit pieces to the casserole and baste well. Cover and transfer the casserole to the oven. Cook for 1 to 1 1/4 hours, or until the rabbit is cooked through and tender.

5. Remove from the oven and transfer the rabbit pieces to a warmed serving dish. Keep hot while you finish the sauce. Put the casserole over high heat and bring the juices to the boil. Reduce the heat to low and add the beurre manie, a little at a time, stirring constantly until the sauce thickens. Serve at once.

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