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.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.