Coniglio al forno
Wash in water and vinegar the rabbit already cut to pieces; rinse it.
Cook slowly in a little bit of olive oil the finely minced onion (or shallots), one garlic clove, a couple pinches of Herbes de Provence or rosemary, one bay leaf, thyme, marjoram, all minced; then add the rabbit pieces and brown them on all sides.
Add the white wine and bring it to a boil; then set it aside, covered, and let it marinate overnight in the refrigerator. The next day cover it with aluminum foil and bake it in the oven for one and a half hour. After forty-five minutes turn the rabbit pieces over and check if the wine evaporated: if needed, add some broth (or hot water and bouillon), and add some salt only when almost ready. Take out the aluminum foil fifteen minutes before the end so that the rabbit browns on the surface.
- 1 rabbit
- 1 onion (or shallots)
- 1 garlic clove
- Herbes de Provence, or mince the following
- 1 bay leaf
- white wine
- broth or bouillon
- Carli Olive Oil