Coniglio con Aceto ~ Rabbit is quite popular across Italy, but seems to be particularly so in central Italy in both Lazio and Umbria.
:Serves 4
Although rabbit is prepared in a number of ways, my favorite way is to simply braise it in a light sauce after it has been briefly brined in a salt water bath which helps to temper any gamey flavor.
1 (3 Pound) Rabbit, Dressed And Cut Into 10 Pieces
1/4 Cup Sea Salt
3 Tablespoons Sugar
3 Cloves Garlic, Peeled
2 Tablespoons Fresh Rosemary
1/3 Cup White Wine Vinegar
Salt & Pepper
1/3 Cup Olive Oil
3/4 Cup White Wine
1/2 Cup Fresh, Chopped Parsley
Place the rabbit pieces in a bowl with the salt and sugar, and cover with water. Refrigerate for 1 hour. Drain the rabbit and pat it dry. In a food processor, finely chop together the garlic, rosemary and vinegar. Season the rabbit with salt and pepper. Heat the olive oil in a heavy skillet that will hold all of the rabbit pieces, and brown the rabbit on all sides, about 4 minutes each side.
Add the rosemary garlic mixture into the pan, brushing it over the rabbit pieces. Cover the pan, reduce to low, and cook for about 40 minutes, or until the rabbit is tender, turning over the pieces every 15 minutes or so. Remove the rabbit to a heated platter, and cover. Add the wine to the pan, and cook over high heat, scraping up the browned bits from the bottom, until it is reduced by half. Season with salt and pepper, and add the parsley, mixing well. Pour the sauce over the rabbit, and serve.