Rabbit Braised in Red Wine (Coniglio al Vino Rosso) | Saveur

Name: Rabbit Braised in Red Wine (Coniglio al Vino Rosso) | Saveur
Ingredients: 1 (750-ml) bottle of red wine; 1 ⁄ 4 cup red wine vinegar; 2 1 ⁄ 4 tbsp. sugar; 1 (2–3-lb.) rabbit, cut into 8 pieces (see Easy Pieces ); Kosher salt and freshly ground black pepper to taste; 1 ⁄ 4 cup flour; 1 ⁄ 4 cup extra-virgin olive oil; 16 cloves garlic, crushed; 16 sage leaves; 6 sprigs rosemary

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The hearty flavor of this lean, game meat is showcased in this simple recipe; the preparation is similar to coq au vin.

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Ingredients

1 (750-ml) bottle of red wine
1⁄4 cup red wine vinegar
2 1⁄4 tbsp. sugar
1 (2–3-lb.) rabbit, cut into 8 pieces (see <a href="https://www.saveur.com/gallery/Easy-Pieces-Cutting-a-Whole-Rabbit/">Easy Pieces</a>)
Kosher salt and freshly ground black pepper to taste
1⁄4 cup flour
1⁄4 cup extra-virgin olive oil
16 cloves garlic, crushed
16 sage leaves
6 sprigs rosemary