Name: Antipasto di Coniglio (Rabbit Antipasto)
Yield: Serves 6
Cuisine: Italian
Ingredients: 8 juniper berries; 1 onion, peeled; 10 black peppercorns; 1 fresh rosemary sprig; ½ rabbit, jointed; extra virgin olive oil; 2 carrots; 2 garlic cloves, sliced thinly; 2 celery stalks; 7 bay leaves; sea salt

Preparation info

Serves
6

Difficulty
Medium

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

This is a real classic from Piemonte, a long, slow recipe, it takes about three days to prepare! It is absolutely delicious served with sweet roasted peppers or porcini mushrooms preserved in olive oil.

Ingredients

2 carrots
2 celery stalks
1 onion, peeled
1

Method

Place the carrots, celery, onion, and rosemary in a large heavy saucepan, cover with water, and bring to a boil.
When the water boils, add the rabbit and return to the boil. Reduce the heat and simmer gently for about 30 minutes. Turn off the heat and allow the rabbit to cool down completely in the broth.
When the rabbit is cold, take all the meat off