Coniglio alla romagnola (rabbit in pickled onion sauce)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Frying rabbit (to 3 lb.) cut in pieces |
| Salt, pepper and nutmeg | ||
| ¼ | cup | Butter or margarine |
| 1 | medium | Onion; finely chopped |
| 1 | Garlic clove minced or pressed | |
| 8 | ounces | Can tomato sauce |
| ⅓ | cup | Sweet vermouth |
| 1 | Bay leaf | |
| ¼ | teaspoon | Whole allspice |
| ¼ | teaspoon | Black peppercorns |
| ¼ | cup | Small white pickled onions drained |
| ½ | cup | Whipping cream |
Directions
Sprinkle rabbit pieces with salt, pepper and nutmeg. Melt butter over medium heat in a wide, deep frying pan or 4 to 5 qt. Dutch oven.
Add rabbit, about half at a time, and brown well; remove when browned.
To same pan, add chopped onion and cook, stirring, until soft. Mix in garlic, tomato sauce, vermouth, bay leaf, all spice and peppercorns; then add rabbit pieces and pickled onions. Bring to a boil; cover, reduce heat, and simmer until rabbit is very tender (50 to 60 minutes). Remove to warm serving dish; keep warm.
Skim fat from cooking liquid, if necessary. Add cream and bring to a boil over high heat; continue to cook, stirring, until sauce is slightly reduced and thickened. Taste and add salt, if needed. Pour sauce over rabbit.
Yield: 4 to 6 servings.
A rabbit stew in the style of Bologna. In _Sunset Italian Cook Book_ by the editors of Sunset Books and Sunset Magazines. Menlo Park, CA: Lane Publishing Company, 1981. Pg. 82. ISBN 0-376-02465-8. Typed for you by Cathy Harned.
Submitted By CATHY HARNED On 11-28-94