Wine Basted Rabbit With Rosemary

Even if I eat anything, I have never been a big rabbit fan. We never had it at home growing, and the first time I tasted him, he was at my mother -in -law’s house after I got married. Even if he prepared it well, it was not one of my favorite dishes he prepared. My feelings have changed, however, after enjoying a fantastic rabbit plate braised in San Gimignano a few years ago.

It was the beginning of spring and very fresh and rainy. We decided to explore the beautiful and walled medieval hilly city despite the heavy rain. We spent a couple of hours curled up under the umbrellas with our rain slickers, walking through the fascinating city. For lunch, we were wet and frozen and we decided to find a restaurant to taste a traditional Tuscan lunch and warm up and dry. The restaurant we chose was a small and fascinating with a large roaring fire that warmed the small dining room.

We shared a couple of courses, so we took the owner’s recommendation to eat the braised rabbit. He was slowly braised in wine with fresh rosemary and I must admit that it was love for the first bite. That meal changed my feelings for the rabbit and since then I have prepared it at home many times.

Fresh Rabbit is not always easy to find here in North America. However, in Umbria, in Italy, where we live part of each year, it can be found in almost all grocery stores. This rabbit is very tender and humid, and since the rabbit is very thin and can be hard if not prepared carefully, this has become my favorite way to cook it. I serve the rabbit with tender white beans, or flavored potatoes in the oven and sautéed vegetables.

Enjoy your meal!
Deborah Mele