Rabbit in the Style of Ischia: Coniglio All' Ischitana

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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.

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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!

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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.