Italian Roasted Rabbit (Coniglio al Forno) | Saveur

Name: Italian Roasted Rabbit (Coniglio al Forno) | Saveur
Ingredients: 1 cup chopped prosciutto and soppressata (use the ends or other trim pieces if you have them); 2 small shallots, thinly sliced; 1 sprig rosemary, plus 1 Tbsp. fresh rosemary leaves; 2 cloves garlic, minced; 1 cup white wine, plus a splash more; 1⁄4 cup white wine vinegar; 2 cups brown rabbit or chicken stock; 2 tbsp. olive oil; 1⁄2 cup pitted taggiasca olives; 1 lemon wedge, for squeezing; Kosher salt; 1 4-5 lb. rabbit; 1⁄2 tsp. finely chopped fresh rosemary, plus 1 sprig rosemary; Freshly ground black pepper; 4 oz. Rabbit Sausage with Fennel, Chili Flakes, and Broccoli Rabe; 2-3 tbsp. olive oil; 2 tbsp. unsalted butter

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A comforting cool weather dish to ease you into cooking with rabbit.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

1 cup chopped prosciutto and soppressata (use the ends or other trim pieces if you have them)
2 small shallots, thinly sliced
1 sprig rosemary, plus 1 Tbsp. fresh rosemary leaves
2 cloves garlic, minced
1 cup white wine, plus a splash more
1⁄4 cup white wine vinegar
2 cups brown rabbit or chicken stock
2 tbsp. olive oil
1⁄2 cup pitted taggiasca olives
1 lemon wedge, for squeezing
Kosher salt
1 4-5 lb. rabbit
1⁄2 tsp. finely chopped fresh rosemary, plus 1 sprig rosemary
Freshly ground black pepper
4 oz. Rabbit Sausage with Fennel, Chili Flakes, and Broccoli Rabe
2-3 tbsp. olive oil
2 tbsp. unsalted butter