Rabbit Braised in Red Wine

Name: Rabbit Braised in Red Wine
Yield: Serves 4
Cuisine: Italian
Ingredients: ¼ cup flour; ¼ cup extra-virgin olive oil; 10 garlic cloves, crushed, plus 6 whole garlic cloves; 6 fresh rosemary sprigs; 16 fresh sage leaves; Crusty bread, for serving; Kosher salt and freshly ground black pepper, to taste; 1 2–3-lb. rabbit, cut into 8 pieces; 2 ¼ tbsp. sugar; ¼ cup red wine vinegar; 1 750-ml bottle red wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Roasted, grilled, braised, or fried, rabbit, or coniglio, is a popular menu item in almost every Italian region. Here, the lean, flavorful meat is cooked simply—first browned and then braised in an aromatic sauce.

Ingredients

1 750-ml bottle red wine
¼ cup red wine vinegar
2 ¼ tbsp.

Europe
Italy
Main course
Mediterranean

Method

Heat oven to 350°F. Whisk wine, vinegar, and sugar in a bowl; set aside. Season rabbit with salt and pepper and dredge in flour; shake off excess. Heat oil in a 12″ skillet over medium. Cook rabbit, turning once, until browned on all sides, about 6 minutes. Transfer r