Rabbit alla campagnola – coniglio alla campagnola
If you like rabbit this is a tasty and easy to make recipe. As for the name “alla campagnola” means rustic or country style, since it doesn’t sound well translated I’ve just left it in Italian.
Ingredients:
1-1/2 to 2 lbs. rabbit
2 cups dry red wine
1 carrot
1 stalk celery
1 small white onion
1 bay leaf
1 Tbsp. fresh chopped Italian parsley
1/4 cup olive oil
salt and pepper to taste
Instructions:
1. In a large bowl, better deep than a wide, place the pieces of rabbit.
2. Chop the carrot, onion and celery finely and add them to the rabbit along with the parsley and a bay leaf.
3. Now add the wine and mix it all in a bit.
4. Cover and let marinate in the refrigerator for 12 hours.
5. Remove the rabbit and filter the vegetables from the wine.
6. Brown the rabbit in a pan in the olive oil and salt and pepper the rabbit.
7. Once you have browned it on both sides add the vegetables and a bit of the wine from the marinade.
8. Cook covered at a medium heat. If the juices start to dry add a little more wine from the marinade.
9. Continue cooking for one hour or so, or until done.
10. When it is ready place the rabbit in a serving dish and then remove the bay leaf and pass the vegetables through a food mill.
11.Serve the rabbit with polenta and the sauce you made from the vegetables.
