From the island of Sardinia comes this stewed rabbit packed with Mediterranean flavours and aromas.
Basically, it is a stewed rabbit soaked in water and wine vinegar for several hours, sometimes even overnight. It is a traditional Sardinian recipe typical of Campidano, a flat area in the south-west of the island extending from the city of Oristano to the province of Cagliari. Each family has its own version of this recipe, 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 peeled and minced clove of garlic
- 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
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 EVOO, stir-fry minced garlic and onion along with the bay leaves, rosemary or parsley, and 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.