Sweet and sour rabbit – Coniglio all’agrodolce

Ingredients for 4 servings

  • 1 rabbit of about 3 1/2 lbs. in pieces (or 2 wild rabbit)
  • 1 bay leaf
  • 1 medium onion
  • 1 stalk of celery
  • 1 clove garlic
  • 14 oz peeled tomatoes
  • oregano
  • 6 1/2 cups extra virgin olive oil
  • 1/2 cup white vinegar
  • fresh basil 1 bu.
  • salt
  • pepper TT

Crush the garlic in a mortar with the leaves of basil and a pinch of salt. Add the chopped tomatoes and half of the oil and mix until blended. Rinse and dry the rabbit, sautè in a saucepan with the rest of the oil, the bay leaf and the browned celery and onion. When brown, sprinkle with the vinegar and let evaporate. As soon as the juice has thickened add the crushed garlic and basil, a dash of pepper and to pinch of oregano and cook for about 1/2 hour.

As soon as the meat is brown add sliced carrots and enriched the tomato sauce with capers, green olives, raisins and pine nuts.

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