The first time I cooked for my boyfriend, I cooked a beautiful Italian quail dish. I hadn’t actually thought about the fact that I was cooking Italian for the Italian. When he arrived and I told him what I was making, I saw a very slight look of surprise cross his face. After dinner and a number of very appropriate comments on my skills in the kitchen, he commented that no one had ever cooked Italian for him before. Competing with an Italian Nonna’s cooking is a challenge I am not really sure I would have been up for had I thought about it!
Garlic, Rosemary, Chilli and Oregano for the Coniglio in Bianco
I have always loved Italian food. In fact there are a few all Italian things that I love! I am talking parmesan. Really good parmesan. Proscuitto, mind blowing proscuitto. And gelato, how could we forget gelato! I love dark Italian eyes, I love the sounds of the passionate Italian language and I go weak at the knees for a certain Italian man who says “Ti Amo” to me (although I must admit the first time I heard it I had to google just to make sure!!)
If you have been reading my blog, you will know I have a current infatuation with a book called Cooking with Italian Grandmothers, by Jessica Theroux. You can buy it here
I love trying something new and have never cooked or eaten rabbit but have been eyeing off the Tuscan chapter in my book with 3 lovely rabbit recipes. After the boyfriend mentioned in one of our endless food discussions that he used to eat rabbit all the time growing up, I couldn’t resist the challenge.
Rabbit has historically been a poor mans meal, as Bruna says in the book, “I Conigli: E facile tendril, ammazzarli, e soon buonissimi da mangiare” “Rabbits: They’re easy to raise, to kill and they are delicious to eat” It is not surprising that rabbit has been found on the tables of many working class families throughout many cultures throughout the world. With their propensity to behave, well, the way rabbits do, they can live almost anywhere in the wild and thrive. I had expected the rabbit to be cheaper to be honest. Although it was a large rabbit and would have fed 3-4 people, it was $22. Not bad value but not super cheap either. This recipe would work just as well with chicken, although I would keep an eye on how long you cook it as chicken behaves differently to rabbit. I have to say, I was apprehensive about cooking and eating rabbit, but I enjoyed it actually. I am keen to try a baked rabbit dish after making this one. There is a fennel and pancetta dish in the book that I may have to try soon!
Rabbit ready to be braised
I had the butcher cut up the rabbit for me, so it was in about 6 pieces. The book recommends cutting it your self, into about 10 pieces.
Coniglio in Bianco (White Wine-Braised Rabbit)
1 rabbit
1 1/2 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 yellow onion, medium dice
7 cloves garlic, unpeeled
1 large carrot, peeled, medium dice
1 stalk celery, medium dice
2 teaspoons minced fresh rosemary
1/4 cup minced fresh oregano
1/2 teaspoon minced dried hot pepper
3/4 cup white wine
1 1/2 cups water
1/3 cup brined dark olives ( I used kalamata)
Zest of 1/4 lemon no pith
Chopped parsley to garnish
(I have left out the portioning instructions as I had the butcher cut mine up)
Warm 1 1/2 tablespoons of olive oil in a large pot set over medium heat. Sear the rabbit pieces in batches, until dark golden brown; set them aside and sprinkle them with the 1/2 teaspoon of salt.
Immediately after you have finished searing the rabbit, turn down the heat down to medium and sauté the onion, garlic, carrot, celery, rosemary, oregano and dried hot pepper in the oil remaining in the pan. Sprinkle the vegetables with a little salt, and if they are sticking too strongly to the pot or looking dry, add an extra drizzle of fresh olive oil. Cook, stirring often, until the vegetables have lightly caramelised, about 5 minutes.
Sautéed Vegetables
Deglaze the pot with the white wine, gently scraping up any browned bits that have caramelised on the bottom of the pot. Add the water, olives and the lemon zest, and return the rabbit pieces to the pot. Bring the liquid to a gentle boil, then reduce the heat to low to create a lightly bubbling simmer. Cover with a lit set slightly ajar and simmer for 1 hour and 15 minutes, until the rabbit meat is tender and pulling away from the pot, and taste the braise for salt, adding more if you desire. (I didn’t need to) Serve the rabbit in shallow bowls, with a small ladle of braising sauce poured over the top and a sprinkling of freshly chopped parsley.
I served this with some fresh sourdough bread and a simple rocket salad.
I think we can safely say this was a dish that was enjoyed!!
I guess he enjoyed it!
So, tell me do you have a favourite rabbit dish? Or perhaps a dish from your childhood that you would like to revisit?
the spare change kitchen 