Rabbit Braised in Red Wine (Coniglio al Vino Rosso) Recipe | SAVEUR

By SFCook

Ingredients

• 1 (750-ml) bottle of red wine
• 1 ⁄4 cup red wine vinegar
• 2 1⁄4 Tbsp. sugar
• 1 (2–3 lb.) rabbit, cut into 8 pieces
• Kosher salt and freshly ground black pepper, to taste
• 1 ⁄4 cup flour
• 1 ⁄4 cup extra virgin olive oil
• 16 cloves garlic, crushed 16 sage leaves
• 6 sprigs rosemary

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Heat oven to 350°. In a bowl, whisk together wine, vinegar, and sugar; set red wine mixture aside.

Season rabbit with salt and pepper to taste. Put flour on a plate. Dredge rabbit in flour; shake off excess.

Heat oil in a large skillet over medium heat. Cook rabbit, turning once, until browned on all sides, about 6 minutes per side.

Transfer rabbit to a deep 9" x 13" baking dish. Add garlic to the skillet; cook, stirring constantly, until golden brown, 3-4 minutes. Pour wine mixture into skillet; boil and scrape up browned bits with a spoon; pour sauce over rabbit.

Scatter sage and rosemary over top. Cover with foil and transfer to oven; braise until tender, about 45 minutes. Uncover, raise heat to 450°, and continue cooking, basting rabbit until sauce is thickened, about 25 minutes more. Season with salt and pepper to taste. Serve with crusty bread or atop wide egg noodles.