Tuscan Rabbit Stew (Coniglio alla Cacciatora)

posted by Steph 04-29-100 2:14 PM

Tuscan Rabbit Stew (Coniglio alla Cacciatora)
Courtesy of Eating Well magazine, September, 1998 issue.

2 1/2 to 3 pound rabbit, cut into 8 pieces (can substitute chicken or lamb)
Salt and Freshly ground black pepper to taste
1 TBSP. Olive oil
4 cloves garlic, smashed
2 TBSP. Fresh rosemary leaves plus sprigs for garnish
1/2 cup white-wine vinegar
1/2 cup dry white wine
3/4 cup reduced-sodium beef broth
1 tsp. Butter
1 tsp. All-purpose flour

Pat rabbit dry and season with salt and pepper. In a large skillet or Dutch oven, heat oil over medium heat. Add garlic and cook until golden, about 1 minute. Add rabbit and rosemary and cook, turning, until rabbit is browned on all sides, about 6 minutes.

Increase heat to high, add vinegar and cook, scraping up any browned bits, until vinegar is almost evaporated, 5 to 10 minutes. Reduce heat to low, add wine and cook, uncovered, until wine is slightly reduced, about 5 minutes. Stir in beef broth; cover and simmer, turning rabbit once or twice, until tender, 25 to 30 minutes. Transfer rabbit to a warm platter and tent with foil to keep warm.

In a small bowl, mash butter and flour into a paste. Add to pan and simmer, mashing garlic into the sauce, until lightly thickened, about 2 minutes. Spoon sauce over rabbit. Garnish with rosemary sprigs. Serve hot. (The stew will keep in the refrigerator for up to 1 day.)

Makes 4 servings.

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