Name: Coniglio in agro-dolce (Stewed rabbit)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 tablespoon pine nuts; 1 onion, peeled and chopped; 1 rabbit, about 1.4 kg (3 lb 3 oz), cleaned and cut into 8 pieces; 500 ml (2 cups) red wine; 3 bay leaves; 4 garlic cloves, peeled and chopped; 2 tablespoons flour; 4 tablespoons olive oil; 2 tablespoons sultanas; 500 ml (2 cups) vegetable stock or water; 2 tablespoons sugar; 60 ml (¼ cup) white wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

This is a rich, interesting dish which works equally well with skinned chicken. Agro-dolce translates as sour-sweet and often means that a combination of sugar and vinegar are used in the preparation of the dish.

Ingredients

1 rabbit, about 1.4 kg (3 lb 3 oz), cleaned and cut into 8 pieces
500 ml (2 cups) red wine

Europe
Italy
Main course
Tuscany
September
Mediterranean

Method

Put the rabbit pieces into a bowl. Put the wine, onion, garlic cloves, bay leaves and a few black peppercorns into a saucepan and heat slightly without boiling. Pour this liquid over the rabbit, cover with plastic wrap and leave to marinate for 1½ hours in the refrigerator.

Heat the olive oil in a large saucepan or stockpot. Remove the rabbit pieces from the marinade and add them to the