Prep time: 20-30 minutes
Cook time: 70 minutes
Servings: 2-3
Recipe derived/modified from:
Rabbit is a game meat that we have been working hard to pair with the appropriate ingredients in order to capitalize on the taste in the most delicious way possible while utilizing as much meat as we could. We found that by baking the meat left on the bone, a very high-quality taste and tender meat is achieved. With this recipe, we have combined our Italian roots with some traditional ways to prepare rabbit – we hope that you enjoy this tasty and beautiful dish just as much as we have!
Ingredients:
● 1 bottle of red wine (cheap wine is great)
● ¼ cup red wine vinegar
● 2 ½ tbsp. sugar
● 2 rabbits
● ½ cup flour
● ¼ cup olive oil
● 6 tbsp. minced garlic
● 15 sage leaves
● 5 sprigs rosemary
● Salt and pepper
Directions:
● Preheat oven to 350 degrees
● In a bowl, mix red wine, red wine vinegar, and sugar until sugar is dissolved; set aside
● Cut rabbit into pieces; remove all four legs and cut center of body in half along spine for two more small pieces
● Lightly brush pieces of rabbit with olive oil and sprinkle lightly with salt and pepper; set aside
● Pour flour on plate; dredge each piece of rabbit in flour, shaking off any excess
● Heat olive oil in pan over medium heat
● Cook rabbit in pan until browned on all sides; approximately 5-6 minutes per side
● Place rabbit in 9”x13” inch baking/casserole dish
● Add garlic to pan; cook until browned
● Added red wine mixture to pan with garlic; bring to boil
● Remove pan from stove and pour sauce mixture on top of rabbit
● Cover with sage and rosemary
● Bake for 45 minutes
● After 45 minutes, increase heat to 450 degrees and bake for additional 25 minutes until sauce is thickened
● Remove from oven and plate; serve with rice, couscous, quinoa, noodles, or bread!
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