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Coniglio Bianco, Italian Braised Rabbit

Hank Shaw
  • 180 minutes
  • Serves 6

INGREDIENTS

1

Braised rabbit

1

Quick rabbit stock

1 cup

Quick rabbit stock

1

Ribs

2

Bay leaves

3 tbsp

Parsley, fresh

1 tsp

Thyme, dried

1

Yellow or white onion, medium

10

Green olives, pitted and cut in half

1 tsp

Coriander seeds

1/2 tsp

Fennel seeds

10

Juniper berries

1 tsp

Peppercorns, cracked black

2

Salt

1/3 cup

Olive oil

1/2 cup

White wine or vermouth

2

To 4 cottontails, (snowshoe hares or domestic rabbits)

5

To 6 cloves, (roasted or preserved garlic)