FBD

Coniglio Alla Cassia

ItalianOtherIntermediate90 minBy Northstar

Ingredients

Servings
4
  • 3 lb rabbit with liver, cut into 6 pieces
  • 3 tbsp olive oil
  • 2 tbsp butter, melted
  • 2 oz salt pork, diced
  • 0.3 lb onions, peeled and diced
  • 2 clove garlic, mashed
  • 2 bay leaves, crumbled
  • 0.3 tsp black pepper
  • 6 tbsp dry red wine
  • 1 large ripe tomato (or 1/2 cup canned plum tomatoes, chopped)
  • 0.8 cup hot water
  • 1 tsp salt

Instructions

  1. 1

    Chop the rabbit liver into very small pieces. Combine olive oil, butter, and salt pork in a saucepan and heat.

  2. 2

    Add onions and cook until medium brown. Add rabbit pieces and brown for 10 minutes.

  3. 3

    Add garlic, bay leaves, black pepper, and chopped liver. Stir and cook for 10 minutes.

  4. 4

    Add wine, stir, cover, and cook for 5 minutes.

  5. 5

    Uncover. Add tomato and hot water, stir, and cook slowly for about 1 hour until rabbit is tender. Test for doneness; do not overcook.

  6. 6

    Taste for salt and add if needed. Cover and keep warm until serving. Serve with pasta, spooning sauce over both rabbit and pasta.