Wine Basted Rabbit With Rosemary

Though I’ll eat absolutely anything, I used to be by no means an enormous fan of rabbit. We by no means had it at dwelling rising up, and the primary time I had tasted it, was at my Mom-In-Legislation’s home after I used to be married. Though she ready it effectively, it simply wasn’t certainly one of my favourite dishes that she made. My emotions modified although after having fun with a improbable braised rabbit dish in San Gimignano just a few years in the past.

It was early spring and really cool and wet. We determined to discover the gorgeous, small walled medieval hill city regardless of the heavy rain. We spent a few hours huddled underneath umbrellas in our rain slickers, strolling by means of the charming city. By lunch, we have been moist and freezing and determined to discover a restaurant to get pleasure from a standard Tuscan lunch and to heat up and get dry. The restaurant we selected was a tiny, charming one with an enormous roaring hearth warming up the small eating room.

We shared a few programs, then took the proprietor’s suggestion to eat the braised rabbit. It was slowly braised in wine with recent rosemary, and I have to admit it was love at first chunk. That one meal modified my emotions about rabbit, and since then, I’ve ready it at dwelling many instances.

Contemporary rabbit isn’t at all times simple to search out right here in North America. Nonetheless, in Umbria, Italy, the place we reside a part of yearly, it may be present in nearly each grocery retailer. This rabbit may be very tender and moist, and since rabbit may be very lean and may be robust if not ready fastidiously, this has change into my favourite technique to cook dinner it. I serve the rabbit with tender white beans, or oven-roasted potatoes and sautéed greens.

Buon Appetito!
Deborah Mele