Coniglio alla Lombarda
A traditional Lombard farmyard dish of tender jointed rabbit braised slowly with savoury pancetta, white wine, garlic, and fresh rosemary.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 490 kcal
Equipment
- •Heavy-based casserole pot or Dutch oven
- •Tongs
- •Chef's knife
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 26 g
- carbs
- 8 g
- fibre
- 1 g
- protein
- 48 g
- calories
- 490 kcal
Instructions
- 1
Pat the rabbit pieces thoroughly dry using kitchen paper, then season evenly with salt and cracked black pepper.
- 2
Dust each piece lightly with plain flour, shaking off any excess so only a fine film remains.
- 3
Melt the butter with the olive oil in a wide, heavy-based casserole pot over medium heat.
- 4
Add the diced pancetta and fry for 3 to 4 minutes until lightly browned and fragrant.
- 5
Add the rabbit pieces in a single layer and sear for 8 to 10 minutes, turning until golden all over.
- 6
Tuck the bruised garlic cloves, rosemary sprigs, and sage leaves in between the browned rabbit pieces.
- 7
Pour in the white wine, scraping the bottom of the pot with a wooden spoon to dissolve caramelised juices.
- 8
Simmer briskly for 2 minutes until the harsh alcohol scent dissipates.
- 9
Pour in the warm stock, turn the heat down to low, and cover with a tight lid.
- 10
Simmer gently for 40 minutes, turning the meat halfway through, until the rabbit is tender and yielding.
- 11
Uncover and simmer for a final 5 minutes until the cooking juices reduce into a rich, glossy sauce.
Chef's tips
Rabbit is very lean, so gentle braising with the lid firmly on is crucial to prevent the meat from drying out. If the sauce reduces too quickly during cooking, splash in a little extra warm stock or water. Allow the dish to rest for five minutes off the heat before serving so the meat reabsorbs its pan juices.
Ingredient substitutions
- pancetta → unsmoked streaky bacon, finely diced
- plain flour → cornstarch or rice flour for a gluten-free dusting
- dry white wine → additional stock with 1 tsp white wine vinegar
Storage
Store cooled leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat gently in a covered saucepan over low heat with a splash of water or stock until piping hot throughout.
Common mistakes to avoid
- •Boiling the braise rapidly instead of gentle simmering, which toughens the lean rabbit meat.
- •Over-flouring the meat, which can cause the sauce to turn gummy rather than smooth and glossy.
- •Crowding the pot during browning, causing the meat to steam rather than develop a rich golden crust.
Serving suggestions
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