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Categories:
rabbit onion garlic fresh oregano porcini mushrooms extra-virgin olive oil balsamic vinegar bay leaf clove white wine
Viewed: 6 - Published at: 7 months agoIngredients
- 1 whole rabbit, cleaned
- 1 medium onion, chopped fine
- 2 cloves garlic chopped with a handful of Italian parsley leaves
- 1/4 teaspoon chopped fresh oregano
- 2 ounces soaked chopped (dried) porcini mushrooms
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 8 slices Volpi Pancetta, chopped fine
- 1 bay leaf
- 1 whole clove
- 6 ounces white wine
Method
- Use a poultry shears to cut the whole rabbit into serving pieces and pat dry with paper towels.
- In a large mixing bowl mix together remaining ingredients, except wine.
- Add the rabbit to the marinade ingredients.
- Make sure all the rabbit has been coated.
- Cover the bowl and let stand in refrigerator overnight.
- In a large skillet place rabbit with marinade over high heat.
- Turn frequently.
- After a few minutes add white wine.
- Allow this to simmer for a few more minutes.
- Cover the pan, lower the heat and cook slowly until done, about 1 to 1 1/2 hours.
- Beef broth can be added to increase the gravy if the rabbit is drying out too much during cooking, or in order to stretch the gravy.
