Brasato di coniglio con liquore al mirto e vino rosso
Rabbit Braised in Mirto Liqueur and Red Wine

About This Recipe

Are you looking for a delicious rabbit recipe with a difference? If you are, you’ve found it! Here’s my rabbit braised in mirto liqueur and red wine for you to enjoy.

Rabbit has a lovely mild, gamey flavour and firm, meaty texture; if you haven’t tried it, I urge you to do so. Ask your butcher to prepare it for you. If you really don’t fancy rabbit, chicken pieces make a good substitute. Mirto liqueur is often available in Italian delicatessens or online, but if you can’t find it use port or sloe gin instead.

TwitterFacebook

4

Serves

14

Ingredients

Rabbit

Main Ingredient

Meat Dishes

Type

Ingredients

  • 1 Rabbit, skinned, gutted, head removed and cut into 8 pieces
  • 2 tablespoons Flour
  • 6 tablespoons Olive Oil
  • 60g Salted butter
  • 1 Red onion, peeled and finely chopped
  • 5 Celery hearts, roughly chopped
  • 150ml Full-bodied red wine (preferably Cannonau)
  • 2 sprigs Fresh rosemary
  • 2 litres Chicken stock, hot
  • To taste Salt
  • To taste Freshly ground black pepper

For the marinade

  • 300ml Red Mirto liqueur
  • 5 Garlic cloves, peeled and lightly crushed
  • 8 Bay leaves

Weight Converter

Found in This Book

Feast your eyes on the finest rabbit braised in mirto liqueur and red wine! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Put all the ingredients for the marinade in a shallow, non-metallic dish. Add the rabbit and stir to combine. Cover with cling film and refrigerate for 12–24 hours.
  2. About 1 hour before cooking, take the dish out of the fridge. Remove the rabbit from the marinade using a slotted spoon and drain well on kitchen paper. Pat the meat dry with more kitchen paper. Put the flour on a large plate and season with salt and pepper. Dip the rabbit in the seasoned flour to coat, shake off any excess and set aside. Reserve the marinade.
  3. Heat the oil and butter in a large flameproof casserole over a medium to high heat. When very hot, fry the rabbit in 2 batches until well browned. Transfer to a large plate using a slotted spoon and set aside.
  4. Reduce the heat to medium. Add the onion and celery to the casserole and fry for 5 minutes.
  5. Increase the heat and pour in the wine. Bring to the boil and let it bubble rapidly for 1–2 minutes. Add the reserved marinade and the rosemary and cook for 5 minutes or until reduced by half. Pour in the stock, season with salt and pepper and bring to the boil.
  6. Return the rabbit and its juices to the casserole and bring to the boil. Reduce the heat to low, cover loosely with foil and simmer gently for 2½ hours, turning occasionally. Remove the foil and cook for a further 10 minutes, then transfer the meat to a large plate. Keep warm.
  7. Increase the heat to high and boil the sauce for about 30 minutes or until reduced by half. Season with salt and pepper. Reduce the heat and return the rabbit to the pan for 1–2 minutes before serving.

Once you’re done, simply sit back and enjoy your rabbit braised in mirto liqueur and red wine and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Deep Pan Pizza With Anchovy, Olive & Caper Topping

View Recipe

Next Recipe

Bucatini with Sicilian Pesto

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Insalata di FagioliniFrench Beans with Sun-dried Tomatoes, Feta and Mozzarella

This recipe (like most of my recipes) happened by accident. I was hosting a barbecue party and a friend of mine challenged me to make something that resembled the colours of the Italian flag. I went to the fridge, got hold of everything green, white and red and came up with this masterpiece. Today, it has become one of my signature dishes among my friends and we still enjoy it at every barbecue party....

8

Ingredients

Cheese

Main Ingredient
View Recipe

Spaghettini alle cozze, pomodorini e vino biancoSpaghettini with Mussels, Cherry Tomatoes & White Wine

I love recipes that require just a few good-quality ingredients and are simple to make yet really have the ‘wow factor’, such as this pasta dish with mussels. You don’t have to use the bottarga - the dish stands alone without it - but a Sardinian cook would almost certainly grate it over the top of the finished dish.

4

Serves

10

Ingredients

Seafood

Main Ingredient
View Recipe

Fagioli al rosma rino con pane tostato all’aglioItalian Beans with Rosemary on Garlic Toasts

You might be tempted to think this recipe is just posh beans on toast, but to us Italians it’s an important dish, especially in regions where beans are a staple part of the diet.

10

Ingredients
View Recipe

Gnocchi al Forno con Cannellini, Spinaci e PomodoriBaked Gnocchi with Cannellini Beans, Spinach and Tomatoes

I love making fresh gnocchi with my kids, but sometimes I simply don’t have the time so I buy them instead. When buying gnocchi, look for a good-quality brand that contains at least 70 per cent potato. Baking shop-bought gnocchi can really jazz them up. Here I’ve combined them with spinach, cherry tomatoes, cannellini beans and cheese for a hearty dish. Serve with a crisp salad on the side.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Orecchiette con Calamari e ChorizoPasta Shells and Beans with Squid and Chorizo

I absolutely love squid and to me there is no better way to cook it than with a nice spicy chorizo sausage. This is a pasta dish that would be perfect for a party because the flavours and the colours are just amazing. If you prefer you can substitute the parsley leaves with fresh mint but whatever you do, please make sure that you use fresh squid.

6

Serves

12

Ingredients

Pork

Main Ingredient
View Recipe

Insalata di sgombro affumicato con arance e finocchiSmoked Mackerel, Orange & Fennel Salad

Oranges go perfectly with smoked mackerel, particularly the red oranges that are so abundant in Sicily. Orange and fennel are a popular combination in Sicilian cuisine, especially in the city of Palermo, and with the addition of this seductively rich-tasting fish this salad becomes the star of any antipasti table.

6

Serves

12

Ingredients

Mackerel

Main Ingredient
View Recipe