Rabbit, My Way - {Coniglio Alla Moda Mia}

Recipe Ingredients

3 lbs	1362g / 48oz	Wild or domestic rabbit - cut up
		Juice of 1 lemon
1/4 cup	59ml	Olive oil
2/3 cup	97g / 3.4oz	Diced pancetta or prosciutto
1 cup	62g / 2.2oz	White onion - peeled, sliced thin (medium)
2		Garlic cloves - peeled and minced
3 tablespoons	45ml	Red wine vinegar
2 1/2 cups	156g / 5.5oz	Crushed peeled seeded plum tomatoes
1/2 cup	118ml	Dry white wine
2 tablespoons	30ml	Minced fresh sage
1 teaspoon	5ml	Coarse salt
1 teaspoon	5ml	Coarsely-ground black pepper

Recipe Instructions

Place the rabbit in a noncorrosive dish, pour in the lemon juice, and add enough cold water to come to the top of the dish. Cover and marinate in the refrigerator overnight. Drain rabbit and pat dry.

Preheat the oven to 350 degrees.

In a heavy ovenproof skillet, heat the olive oil, add the pancetta or prosciutto, and the rabbit pieces, and brown quickly on all sides. Remove rabbit and pancetta to a dish.

Add the onion to the skillet and saute until soft. Add the garlic and also saute until soft. Add the vinegar, tomatoes, and wine, mix well, then simmer the mixture for 5 minutes.

Add the sage, salt, and pepper to the skillet. Return the rabbit and pancetta to the pan, cover pan with foil, and bake for 35 to 45 minutes or until the rabbit is easily pierced with a fork. Serve with the sauce poured over the rabbit.

Note: Serve this dish with polenta and pour some of the sauce over the slices.

This recipe yields 4 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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