Coniglio ai Peperoni alla Calabrese

Calabrian Rabbit and Red Pepper Stew

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This simple rabbit recipe comes from the region of Calabria, the ‘toe’ of Italy’s famous boot shape. It is a long, slow-cooked dish flavoured with rich red wine and deliciously sweet red peppers. In Calabria the rabbit used would probably be wild as they are readily available in this region as throughout the rest of Italy, and therefore the meat would be quite gamey in flavour. Farmed rabbit, on the other hand, has a much milder taste. You can use either.

Ingredients

  • 1 large rabbit, jointed
  • 2 bay leaves
  • 3 celery sticks, chopped
  • a handful of fresh parsley, chopped
  • 5 ml/1 tsp dried oregano
  • a handful of fresh basil leaves, lightly bruised
  • 10 crushed peppercorns
  • 350 ml/12 fl oz/ cups red wine
  • 4 red bell peppers
  • 90 ml/6 tbsp olive oil
  • 1 onion, thinly sliced
  • 1 garlic clove, sliced
  • sea salt

Method

  1. Clean the rabbit carefully, rinse it and pat the pieces dry with kitchen paper. Place these in a deep bowl, then add the bay leaves, celery, parsley, oregano, basil leaves and peppercorns.

  2. Pour over the wine, cover the bowl and leave to stand for 2-3 hours at cool room temperature, or overnight in the refrigerator.
  3. Using a slotted spoon, lift the pieces of rabbit out of the marinade and put them in a colander. Drain for 30 minutes, reserving the marinade.

  4. Halve the bell peppers, remove the seeds and cut the flesh into large square pieces.

  5. Heat the oil in a flameproof casserole over a medium heat. Add the onion and garlic and fry for 2 minutes. Add the rabbit and fry, turning the pieces of rabbit occasionally, for 6-8 minutes, until the rabbit and onion have browned.

  6. Pour in the marinade and add the peppers. Season with salt, stir, then cover tightly.
  7. Simmer over a very low heat for about 50 minutes, or until the rabbit starts to fall off the bone and the peppers have cooked down to a thin purée. Serve in heated bowls.