Rabbit with honey and rosemary

This dish requires marinating. The meat needs at least 4-5 hours in the marinade. We suggest putting the rabbit in the marinade in the morning if it is to be cooked for dinner. Tuscans appreciate rabbit meat and even have their own dialect word for it – conigliolo – and serve it on important occasions.

  • One rabbit cut into pieces
  • 5 spoons of Casale organic honey (acacia or forest)
  • the juice of 1 lemon and the rind in julienne strips
  • 5 spoons of Casale organic Extra virgin olive oil
  • ½ yellow onion
  • 3 tablespoons of balsamic vinegar
  • 1 glass of organic white wine La Sibilla
  • 1 handful of organic sultana raisins
  • 1 clove of garlic – whole, not chopped
  • a little flour
  • 1 carrot
  • 1 celery stalk
  • 30 gr of pine nuts
  • a few juniper berries (optional)
  • 1 laurel leaf
  • 1 rosemary sprig

LEVEL: Medium SERVES: 6 PREP TIME: 1.5 hour + marinating time

  1. In a bowl that is large enough to hold all the pieces of rabbit, place 2 tablespoons of olive oil, the laurel, the garlic, the lemon juice, and the honey. Mix vigorously with a whisk. Add the pieces of rabbit and the juniper berries. Cover with a cloth or plastic wrap and put it in the fridge on a high shelf for a few hours.
  2. Place 3 tablespoons of olive oil In a casserole with sides that are at least 5cm high (a wok works well too). Put it to the side.
  3. On a cutting board, chop onion, celery and carrot. Put these into the casserole and put to the side.
  4. Sprinkle the flour onto a plate. Remove the rabbit pieces from the marinade (but do not discard the marinade) and dredge them through the flour.
  5. Put the casserole on a medium flame and sauté the chopped vegetables for two minutes. Add the floured rabbit pieces. Let the meat brown slightly on both sides.
  6. Strain the marinade.
  7. Pour the marinade liquid (no solids) into the cooking dish, cover, lower the flame and let it braise for about 1 hour and 15 minutes (depending on the size of the rabbit). Stir occasionally.
  8. Remove the cover. Add the rosemary and balsamic vinegar, then the raisins and pine nuts, increasing the flame so the liquid sauce thickens into a gravy.
  9. Serve with potatoes and carrots roasted in the oven with olive oil, garlic, laurel, thyme, some La Sibilla wine, salt and pepper.
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