Photo: Rabbit in the Style of Ischia: Coniglio All' Ischitana Recipe
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 (4-pound) rabbit, cleaned, cut into 8 pieces, liver reserved
- 1 teaspoon salt
- Freshly ground black pepper
- 4 cloves garlic, crushed and minced
- 3 large tomatoes, peeled, seeded and cut into 1/2-inch dice, or 1 (28-ounce) can tomatoes, drained and crushed
- 1 can tomato paste
- 1 sprig fresh rosemary
- 1 1/4 cups dry white wine
- 2 tablespoons red wine vinegar
- 1/2 cup fresh basil leaves, torn
Directions
In a large cast-iron casserole, heat the olive oil until just smoking. Add the rabbit and brown well on all sides. Season the meat with salt and pepper, remove from the casserole and set aside.
To the same casserole, add the garlic and reduce heat to medium. Cook garlic 1 to 2 minutes, until it is softened but not browned. Add the tomatoes, tomato paste, rosemary and wine and simmer 5 minutes.
Return the rabbit to the casserole, cover loosely and cook over low heat for 1 hour, until meat is very tender. In a small bowl, combine the liver and the vinegar and mash well with a fork. Add the liver mixture to the casserole and cook 10 minutes. Add the basil leaves, remove from heat and serve immediately.
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By MadeUpCook
on December 04, 2011
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Very tender and delicious. I added onion too and served over some pasta. Rabbit is my favorite meat and this was a great way to prepare.
By Chocolate Eater #1
on November 16, 2011
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This came out amazing! The meat was so tender that it almost fell of the bones. Even my brother who is the fussiest eater, loved it.
I followed the recipe to the letter (except for the wine which I ran out of, and used instead 3/4 cup white wine, topped to the required amount with red wine. The timing, which usually I can never match, was dead on. Initially I was planing in marinating the rabbit the day before, but I didn't have time. Enough to say, it wasn't necessary - the result was superb. The only difficult part was cutting the rabbit into pieces, but I'm sure it will get better with practice.
I'm going to make this instead of turkey on Thanksgiving!
By jodi.townsley_1...
Fort Worth, TX
on August 11, 2008
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quickest and simplest rabbit recipe i could find. Flavor was also simple, but good and rich. I would have liked it to be a little bit more saucy for putting over pasta. Maybe i cooked it too long, who knows.
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