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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.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Rabbit Braised in Red Wine Rabbit Braised in Red Wine (Coniglio al Vino Rosso)
The hearty flavor of this lean, game meat is showcased in this simple recipe; the preparation is similar to coq au vin.
Yield: serves 4

Ingredients

  • 1 (750-ml) bottle of red wine
  • 14 cup red wine vinegar
  • 2 14 tbsp. sugar
  • 1 (2–3-lb.) rabbit, cut into 8 pieces (see Easy Pieces)
  • Kosher salt and freshly ground black pepper to taste
  • 14 cup flour
  • 14 cup extra-virgin olive oil
  • 16 cloves garlic, crushed
  • 16 sage leaves
  • 6 sprigs rosemary

Instructions

  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.

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