Coniglio alla Romana (Rabbit Roman Style)
From Cathy Whims, Chef/Owner, Nostrana
This rabbit recipe is inspired by the French bistro classic Poulet au Vinaigre. I wanted a recipe more Italian in flavor and remembered the Roman recipe for lamb called Alla Romana which, besides using red wine vinegar, adds garlic, anchovy, sage and rosemary to its seasoning. It works equally well with rabbit.
1 whole rabbit cut into 8 pieces, rinsed and dried well
5 Tbsp extra virgin olive oil
6 anchovy filets in olive oil, drained and finely chopped
2 cloves garlic, chopped
1 sprig sage
1 sprig rosemary
Salt and pepper
1/2 cup red wine vinegar
Heat the olive oil in a 12-inch sauté pan over medium-high heat and brown rabbit pieces well on all sides. Remove the rabbit to a plate and season well with salt and pepper. To the pan add anchovies, garlic, sage and rosemary, stirring constantly until garlic colors lightly. (Remove pan from heat if necessary.)
Return rabbit pieces to the pan. Add the vinegar and let it reduce for about 2 minutes. Be careful not to inhale fumes.
Cover the pan, turn the heat to low and let the ingredients cook, turning the rabbit every so often in the juices. Cook until the rabbit is tender, about 1 hour. If the vinegar evaporates too quickly, add a few tablespoons of water to the pan.