Rabbit Braised with Vinegar, Garlic, and Rosemary
Instructions:
- Mild-flavored rabbit is a favorite Roman meat, and coniglio alla cacciatora is a classic way to prepare it. In Rome, cacciatora suggests vinegar, garlic, and rosemary. Elsewhere in Italy, as in America, it can mean a completely different dish—sometimes even one prepared with mushrooms, onions, white wine, peppers, parsley, and tomatoes. But in the Eternal City, it is simple and savory. Of course, this same dish can be prepared with chicken or even baby lamb
- 3 salt-cured anchovies, boned and rinsed under cold water, or
- 6 anchovy fillets packed in oil, drained and patted dry
- 3 cloves of garlic, peeled
- 2 tablespoons finely chopped fresh rosemary
- 1/ 3 cup white wine vinegar (80 ml)
- 1 rabbit, about 3 pounds, dressed and cut into 10 or 12 pieces (1.35 kg)
- Salt and freshly ground black pepper
- 1/ 3 cup olive oil (80 ml)
- Pinch of flour
- Either by hand or with a small food processor, finely chop the anchovies, garlic, and rosemary together. Put into a small bowl and pour in the vinegar. Set this infusion aside until it is needed. Season the rabbit on both sides with salt and pepper.
- Heat the oil in a large skillet, preferably nonstick, over moderately high heat. Add the rabbit pieces and sauté, turning, until brown all over, about 4 minutes on each side. Scrape the anchovy/vinegar infusion into the pan. Cover, reduce the heat to low, and cook for 40 minutes, or until the rabbit is tender, turning the pieces 3 or 4 times.
- Sprinkle the flour over the rabbit pieces. Raise the heat to moderate and cook, stirring, for 1 to 2 minutes, then serve.