Rabbit Stew (Coniglio Stufato) Recipe
Ingredients
4 lb (2 kg) rabbit, cut into pieces
3 tablespoons olive oil
5 slices bacon, chopped
2 onions, chopped
2 cloves garlic, crushed
3 tablespoons chopped parsley
1 tablespoon fresh chopped basil
1 bay leaf
salt and pepper
1 cup (250 ml) dry red wine
Directions
Soak the rabbit pieces in cold salted water for two hours.
Drain and dry.
Heat the oil in a large saucepan.
Saute the rabbit, bacon, onions, garlic and parsley for about 1/2 hour.
Add the basil, bay leaf, salt and pepper to taste and wine.
Cover and cook over a low heat for another 1/2 hour or until rabbit is tender.
Drain and dry.
Heat the oil in a large saucepan.
Saute the rabbit, bacon, onions, garlic and parsley for about 1/2 hour.
Add the basil, bay leaf, salt and pepper to taste and wine.
Cover and cook over a low heat for another 1/2 hour or until rabbit is tender.
Questions, Comments and Reviews
By Same Chef
Chef
