Coniglio al forno (roast rabbit)

AT A GLANCE

  • Serves 6 people

  • 1 rabbit, jointed
  • 160 ml dry white wine
  • 80 ml (1/3 cup) white wine vinegar
  • 1 fresh bay leaf
  • 4 juniper berries and 1 clove, finely ground in a mortar and pestle
  • 120 ml olive oil
  • 2 garlic cloves, crushed
  • 2 onions, sliced
  • 2 celery stalks, thinly sliced
  • 250 ml (1 cup) chicken stock
  • ¼ cup coarsely chopped flat-leaf parsley
  • Pinch of dried oregano
01   Combine rabbit in a bowl with wine, vinegar, bay leaf, ground juniper and clove, half the olive oil and half the garlic, cover with plastic wrap and refrigerate overnight to marinate. Drain marinade from rabbit (reserve marinade) and place rabbit in a roasting pan.
02   Preheat oven to 200C. Heat remaining olive oil in a frying pan over medium heat, add onion, celery and remaining garlic and stir occasionally until translucent (7-8 minutes). Add to rabbit, deglaze frying pan with marinade over high heat (2 minutes), add to roasting pan with chicken stock, parsley and oregano, season to taste, cover with foil and bake until tender (45 minutes-1 hour). Serve hot.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

Recipe:

VINCE LAMONTAGNA, VINCENZO’S CUCINA VERA, ADELAIDE

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

Drinking Suggestion:

A MONTEPULCIANO FROM ABRUZZO OR AUSTRALIA: RICH, RIPE FRUIT CHARACTER, EARTHY TEXTURE AND AROMA, GENTLE SPICE AND CHOCOLATE , suggested by LARA MARRO

View Full Site