Ligurian-style Braised Rabbit

Ingredients

• 4 rabbit legs 4 rabbit legs
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of rosemary 2 sprigs of rosemary
• 2 sprigs of thyme 2 sprigs of thyme
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 carrot, finely chopped 1 carrot, finely chopped
• 1 celery stalk, finely chopped 1 celery stalk, finely chopped
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1/4 cup (60g) pitted black olives 1/4 cup (60g) pitted black olives
• 2 tablespoons capers 2 tablespoons capers
• 2 tablespoons pine nuts 2 tablespoons pine nuts
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 10g (Sugars: 5g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the white wine, minced garlic, rosemary, and thyme. Add the rabbit legs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
2. 2.
   Heat olive oil in a large, oven-safe pot over medium heat. Remove the rabbit legs from the marinade, reserving the marinade for later use. Pat the rabbit legs dry with a paper towel and season with salt and pepper.
3. 3.
   Brown the rabbit legs in the pot until golden brown on all sides. Remove the legs from the pot and set aside.
4. 4.
   In the same pot, add the chopped onion, carrot, and celery. Sauté until the vegetables are softened and lightly caramelized.
5. 5.
   Pour in the reserved marinade and cook for a few minutes to allow the alcohol to evaporate. Add the crushed tomatoes, olives, capers, and pine nuts. Stir well to combine.
6. 6.
   Return the rabbit legs to the pot, ensuring they are submerged in the sauce. Cover the pot and transfer it to a preheated oven.
7. 7.
   Braise the rabbit legs in the oven at 160°C (320°F) for approximately 1.5 to 2 hours, or until the meat is tender and easily falls off the bone.
8. 8.
   Once cooked, remove the pot from the oven and let it rest for a few minutes before serving. Serve the Ligurian-style Braised Rabbit with polenta or crusty bread to soak up the flavorful sauce.

Treat your ingredients with care...

• Pine nuts — Toast the pine nuts in a dry skillet over medium heat until they turn golden brown. This will enhance their flavor and add a delightful crunch to the dish.

Tips & Tricks

• For a richer flavor, marinate the rabbit legs overnight.
• If rabbit is not available, you can substitute it with chicken thighs.
• Adjust the cooking time based on the size and tenderness of the rabbit legs.
• Serve the dish with a sprinkle of freshly chopped parsley for added freshness.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

Serve the Ligurian-style Braised Rabbit as a main course, accompanied by polenta or crusty bread to soak up the flavorful sauce. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the braised rabbit legs on a platter, spooning the sauce over them. Sprinkle some toasted pine nuts and chopped parsley on top for an elegant touch. Serve with a side of polenta or crusty bread.