Italian · Dinner
Braised Rabbit with Rosemary and Anchovy
Coniglio alla Cacciatora Marchigiano
A Marche-style hunter's rabbit braised with rosemary, sage, garlic, anchovy, and red wine vinegar until the joints fall from the bone in a dark glossy gravy enriched with the dissolved anchovy.
$$
15 minsPrep
70 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
485Calories
52gProtein
22gFat
8gCarbs
1gSugar
1gFiber
780mgSodium
85mgChol
Goes well with
Chianti ClassicoChianti Classico — A medium-bodied red w...
local
Rosso ConeroRosso Conero — A refreshing pairing for...
international
Instructions
1
Prep
Pat 640g rabbit joints dry with paper towel. Season both sides with 1 tsp salt and 0.5 tsp pepper. Smash 8 garlic cloves. Pick 4 rosemary sprigs and 12 sage leaves. Have 6 anchovy fillets, 6 tbsp vinegar, 300ml red wine, 300ml warm stock, and 2 tbsp parsley ready.
2
Sear
Heat 6 tbsp olive oil in a large heavy pot over medium-high heat 1 minute until shimmering. Brown rabbit joints 4 minutes per side in two batches until golden on every face. Transfer to a plate.
3
Bloom
Reduce heat to medium-low. Add smashed garlic, rosemary, sage, and anchovies; cook 2 minutes, pressing anchovies with a wooden spoon until melted into oil. Pour in red wine vinegar, let bubble 30 seconds. Add red wine, simmer 3 minutes scraping browned bits until reduced by a third.
4
Braise
Return rabbit and any resting juices to pot. Add warm stock and 0.5 tsp salt. Bring to a bare simmer, cover partially, cook on low 55 minutes turning joints once halfway, until meat slides off bone with light pressure.
5
Reduce
Lift rabbit to a warm plate. Raise heat to medium-high, reduce sauce uncovered 6 minutes until glossy and thick enough to coat a spoon. Discard rosemary stems. Return rabbit, turn joints in sauce, rest off heat 2 minutes.
6
Plate
Transfer rabbit to a serving plate, spoon glossy sauce over joints, scatter chopped parsley, and 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) bone-in rabbit
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 8 garlic cloves
- 4 sprigs fresh rosemary
- 12 leaves fresh sage
- 6 anchovy fillets in oil
- 90ml (6 tbsp) extra virgin olive oil
- 90ml (6 tbsp) red wine vinegar
- 300ml (1 1/4 cup) dry red wine
- 300ml (1 1/4 cup) chicken stock
- 2 tbsp flat-leaf parsley