Italian · Dinner
Braised Rabbit with Cherry Tomatoes
Coniglio all'Ischitana
An Ischian island stew of rabbit braised in white wine with cherry tomatoes, garlic, chilli, and wild herbs, served in a clay pot with the gravy reduced to a glossy ruby coat over the joints.
$$
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
485Calories
48gProtein
20gFat
12gCarbs
4gSugar
2gFiber
680mgSodium
65mgChol
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Instructions
1
Prep
Pat 640g rabbit joints dry. Season with 1 tsp salt and 1/4 tsp pepper. Smash 8 garlic cloves. Halve 300g cherry tomatoes. Pick 4 thyme sprigs and 2 rosemary sprigs. Warm 200ml stock. Chop 2 tbsp parsley.
2
Sear
Heat 1/4 cup + 2 tbsp olive oil in a large clay pot or heavy-bottomed pot over medium-high heat 1 minute. Brown rabbit joints 4–5 minutes per side in batches (do not crowd the pot) until golden on all faces. Lift out and set aside.
3
Bloom
Reduce heat to medium. Add smashed garlic and 1 tsp chilli flakes. Cook 90 seconds until garlic turns pale gold and chilli blooms in oil.
4
Braise
Pour 300ml white wine into pot, simmer 3–4 minutes scraping browned bits until reduced by a third. Return rabbit and juices. Add cherry tomatoes, warm stock, thyme, rosemary, and 1/2 tsp salt. Bring to bare simmer, cover, cook low 50–55 minutes turning joints halfway until tender at bone.
5
Reduce
Uncover pot, raise heat to medium. Reduce sauce uncovered 8–10 minutes until glossy and thick enough to coat joints in ruby glaze. Discard thyme and rosemary stems.
6
Plate
Transfer rabbit to warm shallow bowls. Spoon sauce and tomatoes over top. Drizzle with 1 tsp extra virgin olive oil per serving and scatter parsley. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) rabbit
- 2 tsp fine sea salt
- 0.5 tsp black pepper
- 8 garlic cloves
- 1 tsp dried chilli flakes
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 90ml (1/3 cup + 2 tbsp) extra virgin olive oil
- 300ml (1 1/4 cup) dry white wine
- 300g (10.6 oz) cherry tomatoes
- 200ml (3/4 cup + 2 tbsp) water or light chicken stock
- 2 tbsp flat-leaf parsley