Farmer Style Rabbit - {Coniglio Contadino}

By á-174942

Ingredients

• 2 pounds rabbit pieces
• 1/4 pound pancetta or salt pork diced
• Juice of 1 large lemon
• 1 1/2 cups coarsely-chopped onions
• 1/2 cup unbleached all-purpose flour
• 1 tablespoon fresh rosemary (or a teaspoon dried salt and freshly-ground black pepper)
• 1 cup dry white wine (preferably Soave)
• 3 tablespoons olive oil
• 1 cup shelled fresh peas

Details

Servings 6

Preparation

Step 1

Place the rabbit pieces in a bowl and add cold water to cover. Add the lemon juice and refrigerate, covered, overnight.

Preheat the oven to 375 degrees.

Remove the rabbit pieces from the water and dry well. Combine the flour, 1 teaspoon salt, and 1 teaspoon pepper and lightly flour the rabbit pieces.

In a large skillet, heat the olive oil over medium-high heat. Add the rabbit pieces and brown them on all sides. Add the pancetta or salt pork and saute for 2 minutes. Sprinkle with the rosemary and remove from heat.

Spread the onions in the bottom of a baking dish. Arrange the rabbit pieces, with pancetta or salt pork, on top. Add the wine, peas, and salt and pepper to taste. Cover the dish with foil and bake for 35 minutes, or until the rabbit pieces are tender.

Serve in the baking dish or transfer the rabbit to a serving platter and spoon the vegetables and pan juices over.

This recipe yields 6 servings.

We do not have the same demand for rabbit as in Italy, but if you can find it fresh rather then frozen, you will be surprised at how delicate this dish is.