Rabbit Braised in Red Wine (Coniglio al Vino Rosso)
The hearty flavor of this lean, game meat is showcased in this simple recipe; the preparation is similar to coq au vin.
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.
Cooking tools:
- Oven
- Stove
- Skillet
- Baking dish
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Plate
- Spoon
- Aluminum foil
- Baster
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
- freshly ground black pepper
- 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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