This recipe is by David Tanis and takes About 1 hour 30 minutes. Tell us what
you think of it at The New York Times - Dining - Food.
Coniglio al Forno. Baked Rabbit. There exist as many versions of this dish in Italy
as there are regions! Whether wild or farmed, rabbit has delicious meat, which ...
Ingredients. 1 whole rabbit, cleaned; 1 medium onion, chopped fine; 2 cloves
garlic chopped with a handful of Italian parsley leaves; 1/4 teaspoon chopped
'Cacciatore' means hunter in Italian and, although we now think of it as a ...
Because I used a wild rabbit it needed cooking for much much longer than the ...
My mother-in-law's recipe
, and very fine eating it is.
Difficulty: Moderate if you have the rabbit
boned. A classic recipe
for marinated hare, which will also work with rabbit
or other furred game. More »
To shine, rabbit needs to surround itself with ingredients and cooking methods
that are demure. This is one such recipe. I draw my inspiration for it from chef
He loves sharing the recipe with his students because it's an opportunity to teach
them about ... Marco Canora's rabbit stew will pair well with a full-bodied Italian ...
Cooking: 90 mins. Difficulty: Easy. This is the first of three recipes featuring rabbit.
The recipe I am describing here is from the Emilia-Romagna region of Italy, ...
Simply prepared braised rabbit dish with a sweet sherry sauce.
Mar 23, 2011 ... Recipe below, including substitutions for rabbit. ... the kitchen over to Marion this
week, as she gets in touch with her inner Italian grandmother.