Entree: Italy – Piedmont – Coniglio al Civet (Rabbit slowly braised in a rich red-wine and herb sauce typical of Piedmont)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Additional 6 hrs

Total 6 hrs 15 min

Ingredients

- 1 whole rabbit, jointed, approx. 2.5 lb (1.1 kg)
- 1 bottle (750 ml) dry red wine, divided
- 4 oz (115 g) pancetta, diced
- 1 large onion, chopped, approx. 8 oz (225 g)
- 1 large carrot, chopped, approx. 3 oz (85 g)
- 2 stalks celery, chopped, approx. 2 oz (55 g)
- 3 cloves garlic, minced, approx. 0.2 oz (6 g)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) all-purpose flour for dusting
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) low-sodium chicken stock
- 1 bay leaf
- 6 juniper berries, lightly crushed
- 1 sprig rosemary
- 4 sprigs thyme
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) unsalted butter (to finish)
- Optional: about 1/4 cup (60 ml) reserved rabbit blood, if available, well-strained

Instructions

1. Place the jointed rabbit pieces in a nonreactive bowl and cover with 2 cups (480 ml) of the red wine, add a few torn thyme sprigs and 1 crushed juniper berry; refrigerate and marinate 4–12 hours, turning occasionally.
2. Remove rabbit from marinade, reserve the liquid, pat pieces dry, and season lightly with salt and pepper; dust all over with 1 tbsp (15 g) flour and shake off excess.
3. In a large heavy pot, heat 2 tbsp (30 ml) olive oil over medium heat; add pancetta and cook until crisp and fat renders, about 4 minutes. Remove most of the pancetta but leave the fat in the pot.
4. Brown the rabbit pieces in batches in the pancetta fat until golden on all sides, about 6–8 minutes per batch; transfer browned pieces to a plate.
5. Add the chopped onion, carrot, celery and remaining crushed juniper berries to the pot; sauté until softened, about 6–8 minutes, then stir in garlic and cook 1 minute more.
6. Stir in the tomato paste and cook 1–2 minutes, then pour in the reserved marinade and the remaining wine from the bottle, scraping up browned bits. Add the chicken stock, bay leaf, rosemary, and remaining thyme.
7. Return rabbit and crisped pancetta to the pot. Bring to a simmer, cover partially, and braise gently for 1 to 1 1/2 hours, until rabbit is tender and sauce has reduced.
8. Remove rabbit to a serving platter and keep warm. If using reserved blood, temper it with a few tablespoons of the hot sauce, then whisk it into the sauce off the heat to thicken (do not boil once blood is added). Otherwise, continue to reduce the sauce over medium-high heat until slightly thickened.
9. Finish the sauce by whisking in 2 tbsp (30 g) unsalted butter, adjust seasoning with salt and pepper, and spoon the sauce over the rabbit to serve.