Italian Regional Recipes Secondi Piatti: Meat, Fish, Eggs, Cheese

Sardinian-Style Rabbit with Sun-Dried Tomatoes

From the island of Sardinia comes this stewed rabbit ( Su Conillu a succhittu in Sardinian language) with many Mediterranean flavours and aromas such as bay leaves, rosemary, capers, juniper berries and sun-dried tomatoes, sometimes even green olives.
Basically, it is a rabbit that is soaked in water and wine vinegar for several hours, sometimes even overnight. It is a traditional Sardinian recipe typical of the Campidano, a flat area in the south-west of the island that stretches from the city of Oristano to the province of Cagliari. Each family has its own version, and here we have tried to keep the one closest to the traditional recipe.


Serves 4, Preparation 15 mins + 2 hrs marinating, Cooking approx. 45 – 60 mins

  • a rabbit in pieces, about 1,5 kg
  • a glass of white wine vinegar
  • 1 clove of garlic, chopped
  • 2 bay leaves
  • 1 onion, chopped
  • juniper berries, a handful
  • a sprig of parsley or rosemary, chopped
  • 1 tablespoon desalted capers
  • a handful of dried tomatoes
  • EVOO – Extra Virgin Olive Oil, 2 tablespoons
  • a glass of dry white wine
  • salt and pepper, a pinch
  • a handful of green olives in brine

Method

Place the rabbit pieces in a bowl with plenty of room temperature water and a glass of white wine vinegar and marinate for a couple of hours. Then dry it.

In a large pan heat three tablespoons of oil and brown the chopped garlic and onion together with the bay leaves and the chopped rosemary or parsley, and the lightly crushed juniper berries. Add the pieces of rabbit and brown it well in all its parts until it becomes golden, raise the flame and sprinkle with a glass of dry white wine, then lower the flame again.

Add the capers, the dried tomatoes, some chopped and some left whole, a pinch of salt and black pepper, mix and cover with a lid cooking on a low flame for about 45 minutes or even an hour turning the pieces of meat every now and then and sprinkling them with the sauce in the pan. If necessary, add a little water. Add a handful of green olives in brine if you want, serve.

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