Coniglio in agrodolce

Main

Ingredients

• 1 fresh rabbit (3-3 1/2 pounds), cut into 6 portions, or 6 large bone-in, thighs
• ½ teaspoon sea salt, divided
• ¼ teaspoon ground pepper
• ¼ cup extra-virgin olive oil, divided
• ½ cup dry white wine
• 1 cup diced red onion
• 1 ½ cups yellow-fleshed baby potatoes ,cut in half, or left whole if 1-1.5 cm in diameter ( we did 500grams, and cooked in 2 pots).
• 1 cup diced celery (small, not minced)
• 1 cup diced carrots (to 1x2cm pieces)
• 1 ½ pounds small cherry or grape tomatoes, halved
• ½ cup coarsely chopped pitted green olives
• ¼ cup capers, preferably salt-packed, well rinsed
• ¼ cup pine nuts
• ¼ cup red-wine vinegar
• 1.5 tablespoon honey
• 125 grams mixed, jumbo raisins
• 1 medium blood orange

Rabbit

Prep

1. cut up rabbit, pat dry, salt & pepper generously
2. dice veggies
3. preheat pans

Steps

1. cook veggies at ssame time
2. Add oil to large pan, brown rabbit on all sides, do in batches if necessary. set aside when done
3. de-glaze pan with wine, and reduce to 2-ish tbsp

Veggies

Steps

1. In large stock pot -
2. onions 1-2 minutes (to clear)
3. add celery, potatoes, and carrots, cook 5 minutes, set aside, deglaze pan
4. add tomatoes, pine nuts, olives, capers, cook 5 minutes

Stew

Steps

1. If there’s too much rabbit and you used whole 500g potoato, separate veggies into two pots
2. Add rabbit to pot(s), cover with veggies
3. add deglazed broth/juice
4. Put lid on pots
5. Cook on low for 35 minutes, but see next part about what to do while it’s stewing

While Rabbit Is Stewing

Steps

1. Preheat broiler, so it’s ready at 35 minute mark)
2. mix vinegar, orange juice, honey, and raising
3. bring to almost boil/high simmer 10 minutes
4. salt and more honey to taste

Final

Steps

1. Add sweet/sour sauce to pot
2. Put uncovered in pot for 4-ish minutes (will reduce liquid and brown top slightly)
3. serve