From the Hills of Ischia: A Rustic Garlic Rabbit Stew
Details
Country rabbit, wine-garlic hug
Ingredients
Instructions
Prepare the Rabbit
Pat the rabbit pieces dry with a paper towel. Season them generously with salt and pepper. If you like, you can lightly dust the pieces with flour, which will help to create a golden crust and slightly thicken the stew.
Searing
In a large, heavy-bottomed pot or Dutch oven, heat a few tablespoons of olive oil over a medium-high heat. Add the rabbit pieces in a single layer (work in batches if necessary) and sear until golden-brown on all sides. Remove the rabbit from the pot and set aside.
Build the Aromatic Base
Reduce the heat to medium, add a little more olive oil to the same pot. Place the two halves of the garlic bulb cut-side down, along with the chopped onion, carrot, and celery. Sauté for a few minutes until the vegetables soften and the onion becomes translucent.
Deglaze and Simmer
Return the seared rabbit pieces to the pot. Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pot. Let the wine bubble and reduce by about half.
Stewing to Perfection
Add the chopped tomatoes, bay leaves, and rosemary sprig to the pot. Season again lightly with salt and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 50-60 minutes, or until the rabbit meat is tender and easily pulls away from the bone.
Finishing Touches
Once cooked, remove the bay leaf and rosemary sprig. You can squeeze the softened garlic cloves out of their skins and mash them into the sauce for a more intense garlic flavor, or simply leave the halves in for a milder taste. Stir in the fresh chopped parsley just before serving.
Serve
Serve the garlic rabbit stew hot, traditionally accompanied by creamy polenta, roasted potatoes, or crusty bread to soak up the delicious, aromatic sauce.
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