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

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