Rabbit is popular throughout the region, and braising it in the local Rosso di Montalcino keeps the meat, which has a tendency to dry out, nice and tender. The recipe only calls for one-and-a-half cups of wine, so when you’re killing time waiting for the meat to cook, be sure to enjoy what’s left. Here is the recipe for Rabbit Stew.
Yield: 4 servings
Ingredients
1/2 cup dried porcini mushrooms.
1 (1/2-inch thick) slab pancetta, skin removed
3 carrots, peeled and cut into 1-inch thick pieces
1 large yellow onion, diced
3 stalks of celery, cut into 1-inch thick pieces
(3 1/2 lb) rabbit, cut into 8 pieces
1/2 cups Rosso di Montalcino
a cup of whole peeled tomatoes and their juices
1 stem of fresh thyme and rosemary
2 stems of fresh parsley
Kosher salt and black pepper, to taste
Directions
Preheat oven to 350˚F. Add 1 cup boiling water to mushrooms in a bowl and set aside. Add the pancetta to a Dutch oven on medium heat. Cook until pancetta is crispy and fat rendered, about 10 minutes. Remove the pancetta and reserve. Remove and discard all but 1 tablespoon of fat from the pan.
Raise heat to medium-high and sear rabbit on all sides. Remove the rabbit from the pan and add onions, carrots, and celery. Cook until light brown.
Add Brunello, tomatoes, porcinis, and their juice. Tie the thyme, rosemary, and parsley in cheesecloth and add to the pan. Then, add pancetta and porcini. Bring mixture to a boil. Cover and transfer pan to oven. Bake for 30 minutes and turn the rabbit. Add additional wine and juices from tomatoes, if necessary. Bake until meat is extremely tender, about 45 minutes more. Remove rabbit and strain vegetables, pancetta, and herbs from the sauce to serve.
If you liked our Rabbit Stew recipe, check out:
Habichuelas Rojas Guisadas (Stewed Red Beans)
