Coniglio alla Valdostana
Tender rabbit joints braised gently with dry white wine, garlic, and fragrant sage, finished in a rich mountain cream sauce.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Heavy-bottomed casserole dish or Dutch oven
- •Tongs
- •Wooden spoon
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 28 g
- carbs
- 8 g
- fibre
- 0.4 g
- protein
- 46 g
- calories
- 480 kcal
Instructions
- 1
Pat the rabbit pieces dry with kitchen paper and season lightly with salt and black pepper.
- 2
Dust the rabbit pieces lightly in flour, shaking off any excess.
- 3
Melt the butter with the olive oil in a heavy casserole over medium heat.
- 4
Add the rabbit pieces and brown them on all sides until evenly golden, about eight minutes.
- 5
Add the crushed garlic cloves and fresh sage leaves, cooking for one minute until fragrant.
- 6
Pour in the dry white wine and let it bubble vigorously until reduced by half.
- 7
Pour in the warm chicken stock, turn the heat down to low, and cover with a lid.
- 8
Simmer gently for thirty-five to forty minutes until the rabbit is tender when pierced with a fork.
- 9
Remove the lid, pour in the double cream, and stir gently to combine with the pan juices.
- 10
Simmer uncovered for five minutes on low heat until the sauce turns creamy and coats the meat.
- 11
Taste the sauce, adjust salt and pepper if needed, and serve hot.
Chef's tips
Brown the rabbit in batches if your casserole is small, as overcrowding will steam the meat instead of developing a golden crust. Keep the heat very low after adding the cream so the sauce remains smooth and does not split.
Ingredient substitutions
- rabbit → skinless chicken thighs and drumsticks on the bone
- plain flour → cornflour for a gluten-free alternative
- dry white wine → extra chicken stock with a teaspoon of white wine vinegar
Storage
Store 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 water or stock to loosen the sauce.
Common mistakes to avoid
- •Browning the rabbit too fast on high heat, which makes the lean meat tough and dry.
- •Boiling the pan aggressively after adding the cream, causing the sauce to separate.
- •Skipping the wine reduction step, leaving an overly acidic alcohol flavour in the sauce.
Serving suggestions
Cooked Coniglio alla Valdostana?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Aosta Valley
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
