Rabbit “alla Ligure” recipe – Coniglio alla Ligure

Instructions

• 1.

  Bathing the rabbit in water and wine vinegar

  • Rabbit - one whole (about 1kg)
  • Fresh water - about 2,5lt
  • Red or white wine vinegar - 200ml

  Put about 2,5lt of fresh water into a bowl and add the white or red wine vinegar (step 1 - pic. A).
  Submerge the rabbit and let it rest for about 30 minutes (step 1 - pic. B).
  

• 2.

  Flavouring the extra virgin olive oil base

  • Extra Virgin olive oil - 140gr
  • Shallots - 35gr
  • Suited Garlic - 4 cloves
  • Thyme - one large sprig [part 1 of 2]
  • Rosemary - one large sprig [part 1 of 2]
  • Sage - one large sprig [part 1 of 2]
  • Taggiasche olives (or black and green olives) - 120gr

  Meanwhile, thoroughly wash the herbs under fresh running water, then dry them gently with a kitchen towel and set aside. Peel the shallots and halve them. Set aside (step 2 - pic. A).
  Put the frying pan with the extra virgin olive oil over a gentle heat, then add the garlic cloves, the shallots, the herbs (except for the bay leaves) and the Taggiasche olives (step 2 - pic. B). Let the olive oil get heated and flavoured for about 15 minutes over a minimum heat.
  

• 3.

  Washing and cutting the rabbit in pieces

  • The bathed rabbit

  Take the rabbit out of the bowl and wash it under running water. Rub it and tear off any remnant offal, like the kidneys and the heart, and any lump of fat. Thoroughly dry the rabbit with a clean kitchen towel (step 3 - pic. A).
  With a sharp filleting knife or a chef knife, cut of any remnant of the rabbit skin stretching the membranes and driving the blade close to the meat (step 3 - pic. B).
  Put the rabbit on its back on a chopping board spread the front and hind legs. With a cleaver or with a chef knife, make the two main cuts: one right over the junction of the hind legs and one at the base of the rib cage (step 3 - pic. C).
  Then, separate the hind legs only cutting the spine in half or with a cut on its side if you find this easier. Cut crosswise the central piece in two or three portions. Cut longwise the rib cage in two and again crosswise if the rabbit is big enough. Then separate the front legs with a cut on each side of the neck (step 3 - pic. D).
  

• 4.

  Cooking the rabbit in the flavoured olive oil

  • The cut rabbit
  • The base of flavoured olive oil
  • Balck pepper corns - 3gr
  • Salt - 2gr

  Take out of the frying pan the herbs and the olives and set these aside, keeping in only the shallots and the garlic cloves (if these are burned change them). Set the heat to a medium- high power and let the oil become hot. Then place the hind legs in first together with the larger pieces of the back. Put them with the bones facing up. Let them cook for about 6 or 7 minutes, until they brown (step 4 - pic. A).
  Meanwhile, finely crush the black pepper with pestle and mortar (step 4 - pic. B).
  Then, turn the meat on the other side and add the rest of the rabbit. Let it cook for another 6 or 7 minutes (step 4 - pic. C).
  When also these pieces have browned, season them with salt and black pepper and then turn them on the other side (step 4 - pic. D).
  Let it all cook until all the meat has cooked through, them season it with salt and black pepper also on the other side.
  

• 5.

  Step 5: Braising the rabbit in wine with olives, bay leaves and pine nuts

  • Red wine - 180ml
  • Bay leaves - 2
  • Pine nuts - 20gr

  Add the red wine and let it sizzle and reduce completely spreading it all over the pan and basting each piece of meat with it (step 5 - pic. A).
  When the alcohol has evaporated almost completely, cover with a lid and let it reduce setting the the heat to a medium power (step 5 - pic. B). Let it cook like this for about 10 minutes turning the pieces form time to time (step 5 - pic. C).
  Now add the Taggiasche olives and the Bay leaves with the pine nuts (step 5 - pic. D). Stir evenly, cover again with the lid and let it cook for another 8 to 10 minutes (step 5 - pic. E).
  Do not let it dry out and keep turning the meat gently using a couple of spoons or spatulas (never pierce the meat).
  

• 6.

  Adding the vegetable stock and the minced herbs

  • Salt - 2gr
  • Vegetable stock - 100ml (optional)
  • Thyme - one large sprig [part 2 of 2]
  • Rosemary - one large sprig [part 2 of 2]
  • Sage - one large sprig [part 2 of 2]

  Take off the lid, check the seasoning and add salt if needed. Then, add about 100ml of vegetable stock and keep basting the rabbit for about 10 or 12 minutes more (step 6 - pic. A).
  Meanwhile, tear off from their stalks the leaves of thyme, rosemary and sage. Put them on the chopping board and mince them finely with a chef knife (step 6 - pic. B).
  Keep basting the meat with the sauce and then take out the bay leaves and garlic cloves (step 6 - pic. C).
  Just before serving, baste the rabbit and sprinkle the minced herbs on top of it (step 6 - pic. D).
  

• Servings : 3
• Ready in : 75
• Course : Main Course
• Recipe Type : Classic Italian dish, Gluten Free, Lactose Intollerance, Regional
• Ingredient : Bay Leaf, Black Pepper, Extra Virgin Olive Oil, Garlic, Pitted Olives, Rabbit, Red wine, Rosemary, Sage, Salt, Shallot, Taggiasche Olives, Thyme, Vegetable stock