Armando's Braised Rabbit
Armando Pasetti, who created this dish, often liked to serve it with soft polenta. When he did, he always made extra sauce.
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:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Wooden spoon
- Skillet
- Plastic wrap
- Refrigerator
- Stove
Ingredients
- 2 (3-lb.) whole rabbits
- 1⁄2 oz. dried porcini mushrooms
- 1 small yellow onion, peeled and finely chopped
- 1 clove garlic, peeled and minced
- 2 Tbsp. chopped fresh parsley
- 1⁄2 tsp. dried oregano
- 2 whole cloves
- 1⁄4 cup extra-virgin olive oil
- 1⁄4 cup balsamic vinegar
- 1 bay leaf
- Salt
- freshly ground black pepper
- 1 cup dry white wine
- 1 cup chicken stock
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