Coniglio Alla Cassia

Recipe Ingredients

3 lbs	1362g / 48oz	Rabbit with liver
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Butter - melted
2 oz	56g	Salt pork - diced
1/3 lb	151g / 5.3oz	Onions - peeled and diced
2		Garlic cloves - mashed
2		Bay leaves - crumbled
1/4 teaspoon	1.3ml	Black pepper
6 tablespoons	90ml	Dry red wine
1 tablespoon	15ml	Ripe tomato or (large)
1/2 cup	31g / 1.1oz	Canned peeled plum tomatoes - chopped
3/4 cup	177ml	-- hot water
		Salt - (optional)

Recipe Instructions

Cut the rabbit into 6 pieces. Wash and dry the rabbit well. Chop the liver into very small pieces. Combine olive oil, butter and salt pork in a saucepan; heat. Add onions and cook, to medium brown. Add rabit pieces and brown for 10 minutes. Add garlic, bay leaves, black pepper, and chopped liver. Stir and cook for 10 minutes. Add wine, stir, cover and cook for 5 minutes. Uncover. Add the tomato and the hot water, stir, and cook slowly for about 1 hour. Test for doneness, do not overcook. Carefully taste for salt (optional) and if needed add just a little at this point. When rabbit is cooked, cover and keep warm until serving time. This dish goes well with any pasta. Spoon the sauce over both rabbit and pasta.

Source:
Leone's Italian Cookbook

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