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 Couscous con Olive e AsparagiCouscous Salad With Olives, Asparagus & Grana Padano

Couscous is so easy to prepare, but it does need the addition of some really good flavours to make it come to life. This rainbow salad is a fantastic source of vitamin C and is surprisingly filling. It’s great as a main course or you can reduce the quantities and serve it as a side with barbecued meats or grilled fish.

4

Serves

13

Ingredients

Couscous

Main Ingredient
View Recipe

Stufato di agnello alla pugliesePuglian Lamb Stew

You’d have probably expected me to cook a seafood dish when visiting the picturesque cove of Polignano a Mare, in Puglia. However, despite facing the sea, the absence of safe moorings for boats has prevented the development of a fishing tradition in the town, so it relies on agriculture. The area is famous for its wonderful fresh vegetables – especially salad, olives and potatoes – so I decided...

4

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe

Mezzalune Dolci Ripiene Di Ricotta Con Cioccolato, Arancia E NoccioleSweet Pasta filled with Ricotta, Hazelnuts, Orange and Chocolate

We love our pasta in Italy - so much so that we like to eat it for dessert too! These little halfmoon-shaped pasta treats are perfect eaten at the end of a meal or with coffee or a chilled glass of sweet white wine. The combination of nuts, honey and chocolate make them very rich and perfect for festive entertaining.

4

Serves

14

Ingredients

Cheese

Main Ingredient
View Recipe

Petti di pollo con salsa al Marsala, pomodoro e uva passaChicken Breasts in Marsala & Tomato Sauce with Raisins

When I was filming for the TV series I visited Marco De Bartoli’s vineyard in Samperi, near Marsala – an ancient town on the western edge of Sicily. I spent a wonderful day with his son, Renato De Bartoli, who told me about the history of Marsala wine – its production dates back to 1770, when an Englishman accidentally discovered the local fortified wine and shipped it to England, where it...

6

Serves

12

Ingredients

Chicken

Main Ingredient
View Recipe

Scaloppine di maiale al pesto di salviaPork Loin with White Wine and Sage Pesto

4

Serves

8

Ingredients

Pork

Main Ingredient
View Recipe

Insalata di fregola con olive, scorza d’arancia ed erbetteFregola Salad With Olives, Orange Zest & Fresh Herbs

A true Sardinian speciality, fregola is a type of pasta typically made from semolina dough. It is similar to couscous, but with larger pellets that have been toasted in the oven so it has a firmer texture and nuttier flavour. You can find fregola of differing sizes in Italian delicatessens and online – it is perfect with fish or shellfish.

4

Serves

10

Ingredients
View Recipe