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Title: Coniglio Alla Romagnola (Rabbit in Pickled On
Categories: Game Italian Stew Vegetable Pickle
Yield: 4 Servings
| 2 1/2 | lb | Frying rabbit (to 3 lb.) |
| ;cut in pieces | ||
| Salt, pepper and nutmeg | ||
| 1/4 | c | Butter or margarine |
| 1 | md | Onion, finely chopped |
| 1 | Garlic clove | |
| ;minced or pressed | ||
| 1 | cn | Tomato sauce (8 oz.) |
| 1/3 | c | Sweet vermouth |
| 1 | Bay leaf | |
| 1/4 | ts | Whole allspice |
| 1/4 | ts | Black peppercorns |
| 1/4 | c | Small white pickled onions |
| ;drained | ||
| 1/2 | c | Whipping cream |
Sprinkle rabbit pieces with salt, pepper and nutmeg. Melt butter over medium heat in a wide, deep frying pan or 4 to 5 qt. Dutch oven. Add rabbit, about half at a time, and brown well; remove when browned.
To same pan, add chopped onion and cook, stirring, until soft. Mix in garlic, tomato sauce, vermouth, bay leaf, all spice and peppercorns; then add rabbit pieces and pickled onions. Bring to a boil; cover, reduce heat, and simmer until rabbit is very tender (50 to 60 minutes). Remove to warm serving dish; keep warm.
Skim fat from cooking liquid, if necessary. Add cream and bring to a boil over high heat; continue to cook, stirring, until sauce is slightly reduced and thickened. Taste and add salt, if needed. Pour sauce over rabbit.
Yield: 4 to 6 servings.
A rabbit stew in the style of Bologna. In "Sunset Italian Cook Book" by the editors of Sunset Books and Sunset Magazines. Menlo Park, CA: Lane Publishing Company, 1981. Pg. 82. ISBN 0-376-02465-8. Posted by Cathy Harned.
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