Coniglio Alla Civet (Rabbit in Red Wine)

A community recipe by Patrizia

Not tested or verified by Nigella.com

Introduction

This is my grandmother's recipe for a rabbit stew cooked in red wine. You have to start the recipe the day before you cook the dish. This is a traditional dish from northern Italy and is eaten with cornmeal polenta.

Ingredients

Serves: 4

Metric Cups

1 rabbit (cut into serving pieces)
1 large onion (roughly chopped)
2 sticks celery (roughly chopped)
2 large carrots (roughly chopped)
½ litre red wine
6 cloves
2 bay leaves
1 stick cinnamon stick
olive oil (for browning meat)
1 pinch of salt
1 pinch of pepper

1 rabbit (cut into serving pieces)
1 large onion (roughly chopped)
2 sticks celery (roughly chopped)
2 large carrots (roughly chopped)
⅞ pint red wine
6 cloves
2 bay leaves
1 stick cinnamon stick
olive oil (for browning meat)
1 pinch of salt
1 pinch of pepper

Method

Coniglio Alla Civet (Rabbit in Red Wine) is a community recipe submitted by Patrizia and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place the rabbit pieces into a large "zip-Lock" plastic bag or into a large, glass oblong dish. Add the chopped vegetables, spices, bay leaves and wine. Let this marinate over night or at minimum of 12 hours in the fridge.

Bring it out to rest at room temperature before you begin cooking. Drain the contents into a colander with a bowl underneath it to catch the marinade.

Remove the rabbit pieces and brown the meat in a large, high sided frying pan. Do it in batches if the meat doesn't fit all at once.

On medium heat, add the vegetables to the pan along with the marinade and add the salt and pepper to taste. Bring it to a boil. Place a lid on the pan and continue cooking over medium heat until the rabbit is cooked and the vegetables are tender(about 30-45 minutes).

Bring it out to rest at room temperature before you begin cooking. Drain the contents into a colander with a bowl underneath it to catch the marinade.

Remove the rabbit pieces and brown the meat in a large, high sided frying pan. Do it in batches if the meat doesn't fit all at once.