Ischian-Style Rabbit

"Coniglio all'Ischitana: Rabbit braised with tomatoes, rosemary, basil and white wine Ischia style."
 
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photo by David04 photo by David04
photo by David04
Ready In:
1hr 45mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Brown rabbit well on all sides in a large frying pan with olive oil.
  • Season with salt and pepper, remove and set aside.
  • To the same pan, add garlic over medium heat.
  • Cook 1 to 2 minutes.
  • Stir in tomatoes, tomato paste, rosemary and wine and simmer 5 minutes.
  • Return the rabbit to the pan, cover and cook over low heat for 1 hour, until rabbit is very tender.
  • In a small bowl, combine the liver and red wine vinegar and mash well with a fork and add to the pan and cook 10 minutes.
  • Add the basil leaves and serve immediately.

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