Stewed Rabbit (Coniglio in Umido) Recipe
Category: Main Course
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 1 hour 30 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Rabbit (cut into pieces) | 1 kg |
| Extra virgin olive oil | 5 tbsp |
| White onions | 1 |
| Bay leaves | 2 |
| Fresh sage | 4 leaves |
| Fresh rosemary | 2 sprigs |
| Fresh chili pepper | 1 |
| Garlic cloves | 2 |
| Tomato passata | 400 g |
| White wine | 200 ml |
| Salt | to taste |
| Black pepper | to taste |
| Vegetable broth | 500 ml |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 35 g |
| Carbohydrates | 12 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sodium | 350 mg |
Instructions
-
Prepare the Rabbit
Begin by trimming any excess fat from the rabbit and setting aside any organ meats such as the kidneys, heart, and liver. Rinse the rabbit pieces under cold water, then pat them dry with kitchen paper towels. If you’re buying rabbit already cut into pieces, you can skip this step. -
-
Sauté the Aromatics
Peel and finely chop the white onion. In a large, deep skillet or Dutch oven, heat the extra virgin olive oil over medium heat. Add the chopped onion to the pan and sauté for about 2 minutes, or until softened and translucent. -
Brown the Rabbit
Once the onion is cooked, add the rabbit pieces to the pan. Let them brown evenly on all sides. This will take about 5–7 minutes. The goal is to get a nice, golden-brown color on the meat to enhance the flavor. -
Deglaze with Wine
Pour the white wine into the skillet, stirring to deglaze the pan and lift any flavorful bits stuck to the bottom. Allow the wine to cook off for a couple of minutes, reducing slightly. -
Add the Herbs and Tomato
Season the rabbit with salt and black pepper to taste. Add the bay leaves, sage, rosemary, and fresh chili pepper to the pot. Stir in the garlic cloves, either crushed or finely chopped. Then, pour in the tomato passata and stir to combine. -
Simmer and Cook
Cover the pot with a lid, reduce the heat to low, and let the rabbit simmer for about 1 hour to 1 hour 15 minutes. Stir occasionally and check that the rabbit is tender and the flavors are developing. If the sauce thickens too much, you can add vegetable broth a little at a time to maintain a nice, saucy consistency. -
Adjust Seasoning
Once the rabbit is fully cooked, taste the sauce and adjust the seasoning with additional salt, pepper, or herbs if desired. -
Serve
This hearty stewed rabbit is best served with traditional accompaniments like creamy polenta, fluffy pilaf rice, or rustic slices of crusty bread. Be sure to scoop up plenty of the rich, savory cooking sauce to serve alongside the meat.
Tips and Variations:
- Rabbit Substitution: If rabbit isn’t available, you can substitute it with chicken or another lean game meat like pheasant or guinea fowl.
- Make it Spicy: If you like a little more heat, increase the number of chili peppers or add a pinch of red pepper flakes.
- Adding Vegetables: For a more robust dish, consider adding vegetables such as carrots, potatoes, or bell peppers to the stew, cooking them alongside the rabbit for a one-pot meal.
Why You’ll Love This Recipe
This Stewed Rabbit (Coniglio in Umido) is a comforting and rustic Italian dish, perfect for a family meal or a dinner with friends. The tender rabbit absorbs all the flavors from the herbs, wine, and tomato sauce, creating a deeply satisfying dish. With its aromatic profile and rich texture, it pairs beautifully with polenta or bread for dipping into the flavorful sauce. If you’re looking for a delicious, soul-warming dish, this recipe is a must-try!
Enjoy making this dish and savoring the wonderful flavors of Italy right at your dining table. Whether you are familiar with rabbit meat or trying it for the first time, this recipe will win you over with its savory goodness.
