Braised Rabbit in Tuscan Sauce

Name: Braised Rabbit in Tuscan Sauce
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8-10 serving(s)
Ingredients: 1/4 cup olive oil; 1 1/3 cups onions, minced; 3/4 cup carrot, peeled and minced; 3/4 cup celery, minced; 1/4 cup Italian parsley, minced; 2 garlic cloves, minced; 1 tablespoon fresh basil, minced (or 1 t. dried, crumbled); 42 ounces canned Italian plum tomatoes, half the liquid drained; 2 (3 lb) rabbits; 2 cups dry white wine; 6 bay leaves; 3 garlic cloves, minced; 2 inches fresh rosemary sprigs (or 1/4 t. dried, crumbled); 1/8 teaspoon fresh ground pepper; 1 pinch ground cloves; 3 tablespoons olive oil; 10 ounces pancetta, finely chopped

Submitted by Leslie in Texas

"When I saw rabbit in my local HEB grocery's freezer section I had to try this recipe. The recipe calls for whole rabbits and that's the way I'm submitting this, but the frozen rabbit pieces I bought worked just as well. This is best prepared a day ahead of serving to allow the flavors to mellow. The Tuscan sauce is excellent over pasta, so you may want to make a double batch of that. I served the rabbit with my recipe for Creamy Polenta with Green Onions and Parsley. Recipe originally from a November 1984 issue of Bon Appetit, featured in a Tuscan Dinner for 8. Prep time does not include marinating or refrigeration time."

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Ready In:: 2hrs 30mins
Ingredients:: 17
Serves:: 8-10

ingredients

tuscan tomato sauce
¹⁄₄ cup olive oil
1 ¹⁄₃ cups onions, minced
³⁄₄ cup carrot, peeled and minced
³⁄₄ cup celery, minced
¹⁄₄ cup Italian parsley, minced
2 garlic cloves, minced
1 tablespoon fresh basil, minced (or 1 t. dried, crumbled)
42 ounces canned Italian plum tomatoes, half the liquid drained
rabbit
2 (3 lb) rabbits
2 cups dry white wine
6 bay leaves
3 garlic cloves, minced
2 inches fresh rosemary sprigs (or 1/4 t. dried, crumbled)
¹⁄₈ teaspoon fresh ground pepper
1 pinch ground cloves
3 tablespoons olive oil
10 ounces pancetta, finely chopped

directions

For Sauce.
Heat oil in heavy 4-quart nonaluminum saucepan over medium heat.
Add onion,carrot,celery and parsley and brown, stirring frequently, about 8 minutes.
Add garlic and basil and cook 15 seconds.
Mix in tomatoes.
Reduce heat and simmer until reduced and thick,stirring occasionally, about 30 minutes.
Can be prepared 3 days ahead and refrigerated.
For Rabbit.
Remove long loin piece on each side of backbone by cutting between meat and bone with sharp knife.
Halve each loin crosswise;cut off remaining meat from bones.
Put rabbit meat in large bowl; mix in wine,bay leaves,garlic, rosemary, pepper and cloves.
Marinate at least 5 hours at cool room temperature or overnight in refrigerator, turning occasionally.
Remove rabbit from marinade and pat dry;reserve marinade.
Heat oil in nonaluminum heavy large skillet over medium heat.
Add pancetta and brown, stirring frequently.
Remove, using a slotted spoon.
Add rabbit loins to skillet and sear on all sides; do not brown.
Cool and refrigerate.
Brown remaining rabbit meat over medium heat in batches(do not crowd).
Transfer to heavy 5-quart saucepan, using a slotted spoon.
Pour off all but 3 tablespoonfuls fat from skillet.
Add pancetta to skillet and stir over medium heat 2 minutes;pour in marinade.
Simmer until reduced to thick syrup, scraping up any browned bits, about 25 minutes.
Pour over rabbit meat (keep loin refrigerated).
Stir in tomato sauce;cover partially and simmer gently until rabbit meat is tender, about 25 minutes;cool.
Refrigerate tomato mixture overnight(can be prepared 2 days ahead).
Bring tomato mixture to a simmer;stir in loin pieces and simmer until tender, stirring frequently, about 20 minutes.
Discard bay leaves and fresh rosemary.
Transfer rabbit mixture to platter.
Serve immediately with polenta or pasta.