Skip to main content
Advertising

Originally published Thursday, May 8, 2014 at 6:04 AM

  • Share:
             
  • Comments (0)
  • Print

Recipe: Italian Braised Rabbit (Coniclio Bianco)


advertising

Serves 4 to 6

2 rabbits

2 bay leaves

½ teaspoon fennel seeds

1 teaspoon coriander seeds

10 juniper berries, crushed (optional)

1 teaspoon cracked black peppercorns

1 / 3 cup olive oil

1 onion, sliced root to stalk

½cup white wine or vermouth

1 teaspoon dried thyme

5 to 6 cloves roasted or preserved garlic

Salt

10 to 20 green olives, pitted and halved

3 tablespoons chopped fresh parsley

1. Cut the rabbits into serving pieces. Save the stray bones in the pelvis, ribs, belly flaps and neck for the stock.

2. Make a quick rabbit stock: Place all of the rabbit pieces — not just the stray ones — into a pot and cover them with cool water by about one-half inch. Bring this to a boil, then remove from heat. Skim off any sludgy stuff that floats to the top. Fish out all the good pieces of rabbit — legs and saddle — and put them in a bowl in the refrigerator. Add the bay leaves, fennel seeds, coriander seeds, juniper berries (if using) and cracked black peppercorns to the pot. Return everything to a bare simmer and cook for one hour. Strain, discarding the solids, and set aside. You will need a cup of rabbit stock to complete the recipe; any remainder can be covered and refrigerated for up to five days, or frozen for up to three months.

3. In a heavy, lidded pot, such as a Dutch oven, heat the olive oil over medium heat. When it is hot, add the sliced onion and cook until soft and translucent. Do not brown them. Add the white wine, 1 cup of the stock, the rabbit pieces from the refrigerator, the thyme and the garlic. Bring to a simmer and add 1 teaspoon salt, or to taste. Reduce the heat to low, cover the pot and cook until the meat is tender, about 1½ to 2 hours.

4. Finish the dish by adding the green olives and fresh parsley. Cook for two to three minutes and serve.

— Adapted by the Los Angeles Times from a recipe on Hank Shaw’s food blog “Hunter Angler Gardener Cook.”



Free 4-week trial, then $99 a year for unlimited seattletimes.com access. Try it now!

News where, when and how you want it

Email Icon

Homes -- New Home Showcase

Condo community has resort-like atmosphere

Condo community has resort-like atmosphere


Advertising
The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Subscriber login ►
The Seattle Times

To keep reading, you need a subscription upgrade.

We hope you have enjoyed your complimentary access. For unlimited seattletimes.com access, please upgrade your digital subscription.

Call customer service at 1.800.542.0820 for assistance with your upgrade or questions about your subscriber status.

The Seattle Times

To keep reading, you need a subscription.

We hope you have enjoyed your complimentary access. Subscribe now for unlimited access!

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Activate Subscriber Account ►