Rabbit In The Style Of Ischia - {Coniglio All' Ischitana}

Recipe Ingredients

1/4 cup	59ml	Extra-virgin olive oil
1		Rabbit - (abt 4 lbs) - cleaned, and
		Cut into 8 pieces, liver reserved
1 teaspoon	5ml	Salt
		Freshly-ground black pepper - to taste
4		Garlic cloves - crushed and minced
3		Tomatoes - peeled, seeded, (large)
		And cut into 1/2" dice, (or 1 (28-oz) can
		Tomatoes, drained and crushed)
1		Tomato paste
1 section		Fresh rosemary
1 1/4 cups	296ml	Dry white wine
2 tablespoons	30ml	Red wine vinegar
1/2 cup	20g / 0.7oz	Fresh basil leaves - torn

Recipe Instructions

In a large cast-iron casserole, heat the olive oil until just smoking. Add the rabbit and brown well on all sides. Season the meat with salt and pepper, remove from the casserole and set aside.

To the same casserole, add the garlic and reduce heat to medium. Cook garlic 1 to 2 minutes, until it is softened but not browned. Add the tomatoes, tomato paste, rosemary and wine and simmer 5 minutes.

Return the rabbit to the casserole, cover loosely and cook over low heat for 1 hour, until meat is very tender.

In a small bowl, combine the liver and the vinegar and mash well with a fork. Add the liver mixture to the casserole and cook 10 minutes. Add the basil leaves, remove from heat and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A05) - from the TV FOOD NETWORK

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