Northern Italian Rabbit Leg Stew
Makes 3-4 Servings
|Barbaresco or Lagrein from Alto Adige|
This stew is incredibly flavorful, but easier to make than our lapin au vin recipe. The rabbit is moist and tender, and the sauce dances between sour, tangy, sweet, and earthy flavors.
- 2 Rabbit Hind Legs (if you’re cutting from a rabbit fryer – see how to butcher a rabbit for tips)
- ¾ cup Italian Red Wine (Barbera would be perfect)
- ½ cup Kalamata Olives, thickly sliced
- 28oz can of crushed San Marzano Tomatoes
- 1 large sprig of Thyme
- 2 cloves Garlic, sliced
- ½ Carrot
- Grana Cheese to garnish (could substitute Parmigiano Reggiano)
Preheat your oven to 350.
Heat some oil in a large wide pot, salt the rabbit legs.
Baste the rabbit legs with a few spoonfuls of the rest of the ingredients, cover the pot and move it to the oven to braise at about 300 degrees for about an hour and fifteen minutes, until tender.
Serve family style garnished with plenty of Parmigiano Reggiano.