Italian Recipes
Coniglio in umido

Coniglio in umido

Stewed Rabbit

How to make the Coniglio in umido:

Cut the rabbit into pieces. Wash and dry. Chop a few sage leaves, a sprig of rosemary and garlic. Salt, pepper and add the juniper berries (slightly smashed). Rub the pieces of rabbit in the herbs and place in a deep dish. Mix together vinegar and 6 tbs. olive oil and pour over the rabbit. Marinate for 24 hours, turning the meat occasionally so that it absorbs the flavors.

Pour the marinade and rabbit into a saucepan and cook covered over low heat for about 45 mins. Uncover the pot, turn up the heat and cook for another 45 mins. or until the rabbit is tender and the juice almost completely absorbed. Serve with roast polenta.

Note: you can also add some green and black olives.

Serves 6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM