Italian Roasted Rabbit (Coniglio al Forno)

Macallan Nick Rabbit
Italian Roasted Rabbit (Coniglio al Forno)Michelle Heimerman

A comforting cool weather dish, chef Nick Anderer's coniglio al forno provides expert instruction in breaking down a whole rabbit (which any good butcher can do on-site as well) for the avid home butcher. With savory dark olives, plenty of acid, and salty prosciutto and soppressata, the rabbit parts are beautifully seared and browned from pan- and oven-roasting. Often, the whole rabbit does not come with liver, heart, and kidneys, in which case eliminate the applicable steps.

What You Will Need