Italian Rabbit Stew with Rosemary, White Wine, and Capers - Rustic & Tender
An Italian rabbit stew with rosemary, white wine, and capers is the epitome of hearty, Mediterranean country cooking. As a home cook with a refined palate, I love how the tender meat transforms in a fragrant reduction of dry white wine and aromatic herbs. This dish brings the Tuscan lifestyle straight to your home. The best part? Although it tastes so sophisticated and festive, it is surprisingly easy to prepare. Slow braising makes the capers wonderfully soft, adding a marvelous, slightly acidic depth to the sauce. Fresh ingredients are a matter of honor for me, as this is the only way to unfold the full aroma that makes this stew so special. Whether for a cozy dinner or if you want to treat yourself to a true culinary delight – this recipe is foolproof and will bring a smile to your face. Grab your heaviest pot and let's create magic in the kitchen, meow!
Ingredients
Preparation
Rub the rabbit leg (1) with a little salt and pepper.
Heat olive oil (20 ml) in a roasting pan and sear the rabbit leg (1) until golden brown on all sides, then remove from the pot.
Sauté the finely diced shallot (1) and the chopped garlic clove (1) in the remaining fat until translucent.
Add the rosemary sprig (1) and toss briefly until fragrant.
Deglaze with the dry white wine (100 ml) and scrape the browned bits off the bottom.
Return the rabbit leg (1) to the pot and add the capers (15 g).
Cover and simmer gently over low heat for about 45 minutes until the meat falls off the bone, butter-tender.
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Nutrition Information
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