Coniglio alla Ligure (Liguria-Style Rabbit)
Category: Main Course
Serves: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rabbit | 5 kg |
| Taggiasca olives | 100 g |
| Onion | 1 |
| Rosemary | 1 sprig |
| Rossese di Dolceacqua wine | 1 glass |
| Garlic | 2 cloves |
| Thyme | 1 tablespoon |
| Extra virgin olive oil | 5 tablespoons |
| Meat broth | as needed |
| Bay leaves | 3 |
| Salt | to taste |
| Pine nuts | 2 tablespoons |
Instructions:
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Prepare the Rabbit: Begin by cutting the rabbit into at least a dozen pieces. This will help ensure that it cooks evenly and absorbs the flavors during the braising process.
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Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and garlic, and sauté them gently until they soften and release their flavors. The goal here is not to brown them but to allow them to become fragrant and tender.
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Brown the Rabbit: Once the onion and garlic have softened, add the rabbit pieces to the pot. Cook the rabbit on all sides, turning occasionally, until it develops a beautiful golden-brown color. This will seal in the juices and create a rich base for the braise.
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Deglaze the Pan: When the rabbit is nicely browned, pour in a glass of Rossese di Dolceacqua wine. Allow it to simmer for a few minutes, stirring occasionally, to let the alcohol evaporate and the flavors begin to concentrate.
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Add the Flavorings: Once the wine has evaporated, add the thyme, rosemary, and bay leaves to the pot. Stir well to distribute the herbs and infuse the rabbit with their aromatic essence.
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Simmer the Rabbit: Now, add the meat broth gradually, just enough to cover the rabbit pieces. This will help create a savory sauce as the rabbit braises. Lower the heat to a gentle simmer, cover the pot, and cook the rabbit for about 90 minutes, or until the meat is tender and fully cooked through.
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Finish with Olives and Pine Nuts: About 10 minutes before the dish is done, add the Taggiasca olives and pine nuts to the pot. These ingredients will bring a delightful briny contrast to the rich and savory rabbit, making for a truly satisfying dish.
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Season and Serve: Taste the sauce and add salt as needed. Once everything is well-seasoned and the rabbit is fork-tender, it’s time to serve. Plate the rabbit, spooning generous amounts of the delicious sauce over the meat.
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Enjoy: Serve the Coniglio alla Ligure with crusty bread to soak up the flavorful sauce, or alongside roasted potatoes or polenta for a complete meal. Buon appetito!
This Ligurian-style rabbit dish is rich in flavors, combining tender rabbit meat with the boldness of wine, the earthiness of herbs, and the brightness of olives and pine nuts. It’s perfect for a cozy family dinner or a special occasion. The braising method ensures the rabbit becomes fall-apart tender, while the sauce is full of depth, making each bite a flavorful experience.
