Coniglio alla Brianzola

Name: Coniglio alla Brianzola (Rabbit with Mushrooms)
Yield: Serves 6
Cuisine: Australian
Ingredients: 2 carrots, diced; 1 white onion, diced; 1 x 1 kg rabbit, cleaned and cut into 8–10 pieces; 300 g waxy potatoes such as kipfler, peeled and diced; 200 g tinned whole, peeled Italian tomatoes, chopped; salt flakes and freshly ground black pepper; plain flour, for dusting; 250 g mushrooms, thickly sliced; 1 small handful (about ¼ cup) flat-leaf parsley leaves, finely chopped; ¼ cup (60 ml) grapeseed oil; 1 clove garlic, finely chopped; 150 ml dry white wine; 5 sage leaves; 1 stalk celery, diced; 200 g unsalted butter

Rabbit with Mushrooms

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

In Italy we’d use porcini mushrooms, but slippery jacks or pine mushrooms are great when they’re in season in autumn in Australia, or you can use Swiss browns. When frying the rabbit it’s important to give it some colour, so don’t overcrowd the pan or it will stew rather than fry. If you don’t have a large enough pan to cook all of the rabbit in a single layer, cook it in batches. You can serve the rabbit straight from the pan, as I’ve done here, if you like.