Rabbit Armando

Total Time:
14 hr 5 min
Prep:
35 min
Inactive:
12 hr
Cook:
1 hr 30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 whole rabbit, cleaned
  • 1 medium onion, chopped fine
  • 2 cloves garlic chopped with a handful of Italian parsley leaves
  • 1/4 teaspoon chopped fresh oregano
  • 2 ounces soaked chopped (dried) porcini mushrooms
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 8 slices Volpi Pancetta, chopped fine
  • 1 bay leaf
  • 1 whole clove
  • 6 ounces white wine
Directions
  • Use a poultry shears to cut the whole rabbit into serving pieces and pat dry with paper towels.

  • In a large mixing bowl mix together remaining ingredients, except wine.

  • Add the rabbit to the marinade ingredients. Make sure all the rabbit has been coated. Cover the bowl and let stand in refrigerator overnight.

  • In a large skillet place rabbit with marinade over high heat. Turn frequently. After a few minutes add white wine. Allow this to simmer for a few more minutes. Cover the pan, lower the heat and cook slowly until done, about 1 to 1 1/2 hours. Beef broth can be added to increase the gravy if the rabbit is drying out too much during cooking, or in order to stretch the gravy.


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