Title: Coniglio Con Olive E Pinoli (Rabbit with Olives & Pine Nu
Categories: Game
Yield: 4 Servings

2 1/2	lb	Rabbit; cut in 8 pieces
1/4	c	Olive oil; extra-virgin
2	md	Onion; chopped fine
2		Celery ribs; chopped fine
1	lg	Carrot; chopped fine
2	cl	Garlic; chopped fine
2		Bay leaves
2	tb	Parsley; snipped
1		Rosemary sprig
1		Sage sprig
1/2	c	Dry white wine
		Black pepper
1	c	Chicken broth
4	oz	Kalamata olives; or other brine-cured black olives, pitted
2	tb	Pine nuts

Rinse rabbit and pat dry with paper towels. In a 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and brown rabbit, about 5 minutes on each side.

Push rabbit to side of skillet and add onions, celery, carrot, garlic, and herbs. Cook onion mixture, stirring occasionally, until pale golden, about 5 minutes. Add wine and salt and pepper to taste and simmer until almost all liquid is evaporated.

Add broth and simmer, covered, turning rabbit occasionally, until tender when pierced with a fork, about 30 minutes. Transfer rabbit to a plate with a slotted spoon. Discard bay leaves and rosemary sprig and transfer vegetable mixture to a blender or food processor. Puree mixture until smooth and return to skillet. Add rabbit, olives, and pine nuts and cook, basting rabbit with the sauce, until heated through (about 5 minutes.)

Ristorante Da Delfina, Artimino, Italy, in Gourmet magazine 1/96

MM by Dave Sacerdote From: Dave Sacerdote Date: 18 Apr 97 National Cooking Echo Ä

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