When my grandmother was young, the farm provided most of what was needed: chickens, rabbits, vegetables from the garden, home-baked bread, olive oil pressed from the trees and wine from my great-grandfather’s vineyard. Meat was firm and flavorful, often cooked on the bone. Even during the hardships of the Second World War there was usually enough to eat, though some items—sugar, salt, pasta and rice—were rationed.
Rabbit was a regular on the table at my grandmother’s house. It was simply prepared and full of rustic flavor thanks to the fresh herbs grown in the garden.
Pot roasted rabbit
Giulia
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Meat
Cuisine Tuscan
Servings 6
Ingredients
- 1 rabbit, skinned, cleaned and cut into small pieces
- Rosemary
- Sage
- 1 clove garlic
- Extra virgin olive oil
- ½ glass of white wine
- salt
- freshly ground black pepper
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Instructions
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Cut the rabbit into serving pieces and soak them in cold water with the juice of half a lemon for about ten minutes to remove any gamey flavor.
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Heat extra virgin olive oil in a large pan and add a whole clove of garlic without peeling it to infuse the oil.
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Remove the rabbit from the water and transfer it to the pan (no need to drain completely). Add finely chopped sage and rosemary, then season with salt and freshly ground black pepper.
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Cook over medium heat, letting the liquid reduce while browning each piece, turning occasionally. Add a splash of water if necessary to complete the cooking. When the rabbit is golden, pour in the white wine and let it reduce. Once the wine has evaporated and the pieces are tender and nicely browned, the dish is ready to serve.
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