Coniglio al Civet
A classic Monferrato braised rabbit dish, steeped in robust red wine with aromatics and slowly simmered until rich, tender, and deeply savoury.
- Prep
- 20 min
- Cook
- 85 min
- Total
- 105 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Large non-reactive bowl
- •Heavy-bottomed lidded casserole dish
- •Fine sieve
- •Tongs
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 20 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 44 g
- calories
- 480 kcal
Instructions
- 1
Place the rabbit, onion, carrot, celery, garlic, juniper, cloves, bay, and rosemary into a large bowl.
- 2
Pour over the red wine, cover tightly, and refrigerate to marinate for 8 to 12 hours.
- 3
Lift the rabbit from the bowl and pat thoroughly dry with kitchen paper.
- 4
Strain the wine through a sieve, keeping the liquid and vegetable aromatics in separate bowls.
- 5
Heat the olive oil and butter in a heavy-bottomed casserole dish over medium heat.
- 6
Brown the rabbit pieces in batches until deep golden on all sides, then remove to a plate.
- 7
Add the reserved vegetables to the casserole and cook for six minutes until softened and fragrant.
- 8
Return the rabbit, dust evenly with the flour, and stir for two minutes to cook the starch.
- 9
Pour in the strained wine marinade and season with fine sea salt and black pepper.
- 10
Cover with a lid and simmer gently on low heat for 75 minutes until the meat is completely tender.
- 11
Uncover and simmer for ten minutes to reduce the sauce to a glossy, coating consistency.
Chef's tips
Pat the marinated meat thoroughly dry before browning to prevent steaming. Use a robust, dry Piedmontese red like Barbera to provide authentic flavour, acidity, and deep colour.
Ingredient substitutions
- rabbit → bone-in, skinless chicken thighs
- unsalted butter → extra virgin olive oil for a dairy-free version
Storage
Store leftovers in a sealed container in the refrigerator for up to three days.
Reheating
Reheat gently in a covered saucepan over low heat, adding a splash of water if the sauce is too thick.
Common mistakes to avoid
- •Failing to dry the rabbit pieces before frying, which stops them from caramelising properly.
- •Boiling the braise too vigorously, which toughens the lean rabbit meat.
- •Discarding the marinade vegetables instead of sautéing them for the sauce base.
Serving suggestions
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