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.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
Plate
Transfer rabbit to a serving plate, spoon glossy sauce over joints, scatter chopped parsley, and serve immediately.
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