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Tuscan Rabbit Stew (Coniglio alla Cacciatora)

 

 

2 ½ to 3 pound rabbit, (can substitute chicken or lamb) cut into 8 pieces
Salt and Freshly ground black pepper to taste
1 tablespoon olive oil
4 cloves garlic, smashed
2 tablespoons Fresh rosemary leaves plus sprigs for garnish
½ cup white-wine vinegar
½ cup dry white wine
¾ cup reduced-sodium beef broth
1 teaspoon butter
1 teaspoon all-purpose flour

 

Pat rabbit dry and season with salt and pepper.
In a large skillet or Dutch oven, heat oil over
medium heat. Add garlic and cook until golden,
about 1 minute. Add rabbit and rosemary and
cook, turning, until rabbit is browned on all sides,
about 6 minutes.
Increase heat to high, add vinegar and cook,
scraping up any browned bits, until vinegar is
almost evaporated, 5 to 10 minutes. Reduce heat
to low, add wine and cook, uncovered, until wine
is slightly reduced, about 5 minutes. Stir in beef
broth; cover and simmer, turning rabbit once or
twice, until tender, 25 to 30 minutes. Transfer
rabbit to a warm platter and tent with foil to keep warm.

In a small bowl, mash butter and flour into a paste.
Add to pan and simmer, mashing garlic into the sauce,
until lightly thickened, about 2 minutes. Spoon sauce
over rabbit. Garnish with rosemary sprigs. Serve hot.
(The stew will keep in the refrigerator for up to 1 day.)

4 servings

 


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