Best Coniglio Alischiatana Ischia Style Rabbit Recipes

Coniglio all'Ischitana (Rabbit Stew) - Searching for Italy Recipe... image

Time 45m

Yield 4

Number Of Ingredients 8

1 rabbit ((approx 3 pounds, cut into several large pieces))
1 ½ cup crushed tomatoes (preferably imported from Italy)
½ cup white wine
1 garlic clove
herbs ((like thyme, marjoram, and rosemary))
1 tsp red pepper chilli flakes
extra virgin olive oil
salt (to taste)

Steps:

Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat.
Once the oil is hot enough, place the entire garlic head in along with the chilli.
Once garlic and chilli are golden/brown, then add the rabbit pieces making sure to get a nice sear on both sides.
Next add the white wine along with the herbs and let it cook for about 2 minutes.
Lastly, add the tomatoes and salt, and cover the Dutch oven with the lid for about 20 minutes.
Remove the lid and let it continue to cook until the tomato sauce reduces and thickens up a bit.
Remove from heat, salt to taste, and serve.

Rabbit, Hunter-Style: Coniglio alla Cacciatora image

Provided by Food Network

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
3 pounds rabbit meat, cut into serving pieces
1 medium onion, thinly sliced
3 large cloves garlic, smashed
1 pound button mushrooms, cleaned and halved
1 teaspoon salt
4 cranks freshly ground pepper
Pinch red pepper flakes
1 (28-ounce) can peeled tomatoes, crushed by hand
1 tablespoon minced fresh parsley

Steps:

In a large saute pan, heat the oil over medium-high heat. When the oil is hot, add the rabbit and cook until brown. Turn the rabbit over and cook the other side. Remove the browned rabbit to a plate and hold aside.
When all rabbit is removed, add the onion, garlic, and mushrooms. Saute until the onion is tender. Add in the browned rabbit and season with salt, pepper and red pepper flakes. Add the tomatoes, cover, and simmer for 30 minutes, or until rabbit is done. Remove the rabbit from the sauce and keep warm. Remove the cover and simmer for another 10 minutes on high heat to concentrate the sauce. Adjust the seasoning if necessary. Pour sauce on top of rabbit and sprinkle with parsley.

Coniglio Al'ischiatana: Ischia-style Rabbit image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

1/2 cup/117 ml extra-virgin olive oil
1 medium rabbit, cut into pieces
1 whole garlic bulb, with roots and base chopped off
1 fresh chile pepper, chopped
Salt
5 fresh basil leaves, chopped
Fresh oregano leaves
Fresh thyme leaves
2 tablespoons/28 g tomato paste
2 cups/470 ml white wine
10 cherry tomatoes, halved

Steps:

Preheat the oven to 375 degrees F.
Heat up the extra-virgin olive oil in a saucepan. Place the rabbit in the hot olive oil. Then add the garlic bulb, chile pepper, and salt. Sear the rabbit until golden brown on all sides. Add the tomato paste and wine to deglaze the pan. Then add the basil, oregano, thyme, and tomatoes. Once the wine has reduced, transfer to a baking pan and place in the oven for approximately 30 minutes.

Coniglio all' Ischitana image

Yield serve 4

Number Of Ingredients 10

1 3 1/2- to 4-pound rabbit, cleaned, its liver reserved
1/3 cup extra-virgin olive oil
1 1/2 teaspoons fine sea salt
Freshly cracked pepper
3 fat cloves garlic, peeled, crushed, and finely minced
3 large ripe tomatoes, peeled, seeded, and chopped
1 large branch of rosemary
1 1/2 cups dry white wine
2 tablespoons good red wine vinegar
1/2 cup torn fresh basil leaves

Steps:

Cut the rabbit into 8 pieces. Rinse and dry on absorbent paper towels. In a large terra-cotta or enameled cast-iron casserole over a lively flame, heat the olive oil and sauté the rabbit-cook only those pieces at a time that will fit without touching-browning the pieces well on all sides. Sprinkle on the sea salt and generous grindings of pepper. Remove the rabbit to a holding plate.
Add the garlic to the pan and permit it to soften a minute or two, taking care not to let it color. Add the tomatoes, the rosemary, and the wine to the casserole, bringing the mixture to a gentle simmer. Return the rabbit to the casserole, cover it with a slightly skewed lid, and, over a low flame, braise the rabbit for 1 hour.
Mash the liver with the vinegar and add to the casserole, blending it well into the sauce. Continue to braise for an additional 10 minutes.
Remove from the heat, stir in the basil leaves, and present the rabbit, in its casserole, warm or at room temperature. Should you wish to precede it with pasta, follow the instructions for its presentation on page 71.