Coniglio alla Trentina
Rabbit braised gently with white wine, fresh sage, and cured pancetta. A comforting traditional Sunday dish from the mountain farmsteads of Trentino.
- Prep
- 20 min
- Cook
- 65 min
- Total
- 85 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Heavy-bottomed casserole dish with lid
- •Chef's knife
- •Chopping board
- •Tongs
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 28 g
- carbs
- 9 g
- fibre
- 1 g
- protein
- 58 g
- calories
- 540 kcal
Instructions
- 1
Pat the rabbit pieces thoroughly dry with kitchen paper and season lightly with salt and pepper.
- 2
Toss the rabbit pieces lightly in flour, shaking off all excess coating.
- 3
Melt the butter with the olive oil in a heavy casserole dish over medium heat.
- 4
Add the diced pancetta and fry gently for three minutes until the fat renders.
- 5
Add the rabbit pieces in a single layer and brown on all sides for eight minutes.
- 6
Stir in the chopped onion, bruised garlic, whole sage leaves, and rosemary sprig.
- 7
Cook for four minutes until the onion collapses and turns sweet without burning.
- 8
Pour in the white wine and let it bubble vigorously until reduced by half.
- 9
Pour in half the warm broth, turn the heat down to low, and cover tightly.
- 10
Simmer gently for 45 minutes, turning the meat once and adding more broth if dry.
- 11
Uncover the pot and simmer for ten minutes until the rabbit is tender and glossy.
Chef's tips
Keep the heat at a bare simmer throughout the braise so the lean rabbit meat stays succulent. Use a crisp local Trentino white wine like Nosiola for the authentic fragrant mountain acidity.
Ingredient substitutions
- pancetta → diced Trentino Speck for a deeper, lightly smoked flavour
- plain flour → rice flour or cornflour to keep the sauce gluten-free
Storage
Store cooled leftovers in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a covered pan over low heat with a splash of broth until hot.
Common mistakes to avoid
- •Boiling the rabbit rapidly, which dries out the lean meat and makes it tough.
- •Allowing the cooking liquid to evaporate completely before the meat has fully softened.
Serving suggestions
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