(Coniglio al Vino Rosso)
Rabbit, a lean game meat that has fallen out of favor in this country in recent decades, is making a comeback; it's now easy to find at many groceries and farmers' markets.
1 750-ml bottle of red wine
1⁄4 cup red wine vinegar
2 1⁄4 tbsp. sugar
1 2–3-lb. rabbit, cut into 8 pieces (see Easy Pieces)
Kosher salt and freshly ground black pepper
1⁄4 cup flour
1⁄4 cup extra-virgin olive oil
16 garlic cloves, crushed
16 sage leaves
6 rosemary sprigs
1. Heat oven to 350°. In a bowl, whisk together wine, vinegar, and sugar; set red wine mixture aside.
2.Season rabbit with salt and pepper to taste. Put flour on a plate. Dredge rabbit in flour; shake off excess.
3. Heat oil in a large skillet over medium heat. Cook rabbit, turning once, until browned on all sides, about 6 minutes per side.
4. Transfer rabbit to a deep 9" x 13" baking dish. Add garlic to the skillet; cook, stirring constantly, until golden brown, 3–4 minutes. Pour wine mixture into skillet; boil and scrape up browned bits with a spoon; pour sauce over rabbit.
5. Scatter sage and rosemary over top. Cover with foil and transfer to oven; braise until tender, about 45 minutes. Uncover, raise heat to 450°, and continue cooking, basting rabbit until sauce is thickened, about 25 minutes more. Season with salt and pepper to taste. Serve with crusty bread or atop wide egg noodles.