Coniglio alla Famiglia
Ingredients: rabbit, light olive oil, salt, pancetta, onion · 60 min cook time · 650kcal · $40.50
Ingredients
1whole rabbit, 2tbsp light olive oil, 1pinch salt, 100g pancetta, 1whole onion, 2whole carrots, 2stalks celery, 3cloves garlic, 1sprig rosemary, 1sprig thyme, 1sprig sage, 1can tomatoes, 0.25cup white wine, 0.5cup chicken stock, 1pinch black pepper, 1cup arborio rice, 2tbsp butter, 1tbsp parsley, 2tbsp pine nuts
Instructions
1. Butcher the rabbit into pieces, finding the joints and cutting through.
2. Season the rabbit pieces lightly with salt to build layers of flavor and help retain juices.
3. Sear the rabbit pieces in a pan with a little bit of light olive oil to get color.
4. Render out pancetta in the pan to build flavor and protect the fond.
5. Add diced onions, carrots, and celery to the pan and saute until nice.
6. Add minced garlic along with chopped rosemary, thyme, and sage.
7. Deglaze the pan with tomatoes, white wine, and chicken stock.
8. Nestle the seared rabbit back into the sauce, season with salt and pepper, cover, and simmer on low for 45 minutes until fall-off-the-bone tender.
9. Make a simple risotto with oil, butter, onions, garlic, arborio rice, a splash of white wine, and chicken stock.
10. Plate the risotto as a bed for the rabbit, spoon sauce and vegetables over top, and garnish with chopped parsley and pine nuts.
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