A classic Tuscan meal that epitomizes Italian country cooking is coniglio toscano al vino bianco. The rich flavors of white wine, rosemary, garlic, and olives are combined with this delicate, slow-braised rabbit to create a substantial yet sophisticated dish. The meal is perfectly simmered, letting the flavorful broth to seep into the tender meat, creating a pleasant and tasty experience.
This recipe is a wonderful celebration of Tuscany's rustic charm and culinary heritage, and it goes well with roasted potatoes, rustic bread, or polenta. It delivers the coziness of an Italian kitchen right to your table, whether it is paired with a glass of Vernaccia or Chianti.
Coniglio Toscano al Vino Bianco
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
1 hour 30 minutes
Calories
400
Author:
Angie M.
A classic Tuscan meal that epitomizes Italian country cooking is coniglio toscano al vino bianco. The rich flavors of white wine, rosemary, garlic, and olives are combined with this delicate, slow-braised rabbit to create a substantial yet sophisticated dish. The meal is perfectly simmered, letting the flavorful broth to seep into the tender meat, creating a pleasant and tasty experience.
This recipe is a wonderful celebration of Tuscany's rustic charm and culinary heritage, and it goes well with roasted potatoes, rustic bread, or polenta. It delivers the coziness of an Italian kitchen right to your table, whether it is paired with a glass of Vernaccia or Chianti.
Ingredients
1 whole rabbit (about 2–3 lbs), cut into pieces
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4 tbsp olive oil
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1 onion, finely chopped
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2 garlic cloves, minced
2 carrots, diced
1 celery stalk, diced
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½ cup white wine
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1 ½ cups crushed tomatoes (or peeled San Marzano tomatoes, crushed by hand)
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1 cup chicken broth (or water)
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2 sprigs rosemary
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1 bay leaf
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1 tbsp capers (optional, for a briny kick)
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10 black olives, pitted and halved
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Salt and black pepper, to taste
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Red pepper flakes (optional, for heat)
Directions
Prepare the Rabbit
Rinse the rabbit pieces and pat dry with paper towels.
Season generously with salt and black pepper.
Sear the Rabbit
Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pan over medium-high heat.
Brown the rabbit pieces on all sides (about 5–7 minutes), then transfer them to a plate.
Sauté the Aromatics
Add the remaining 2 tbsp olive oil to the same pan.
Sauté the onion, garlic, carrots, and celery for about 5 minutes, stirring occasionally.
Deglaze with Wine
Pour in the white wine and scrape up any browned bits from the pan.
Let the wine cook for 2–3 minutes until slightly reduced.
Simmer the Sauce
Add the crushed tomatoes, chicken broth, rosemary, bay leaf, capers, and olives.
Stir well and bring to a gentle simmer.
Braise the Rabbit
Return the browned rabbit pieces to the pot.
Cover and let it simmer over low heat for about 1 hour, stirring occasionally.
If the sauce thickens too much, add a splash of water or broth.
Final Touches & Serve
Remove the rosemary sprigs and bay leaf.
Adjust seasoning with salt, black pepper, and red pepper flakes (if using).
Serve hot, garnished with fresh rosemary.