Marinated Rabbit (Lepre A Ciffe E Ciaffe)

Yield: 4 servings

Ingredients:

• 1 x 2 pound (907 g) rabbit, cut in 8 pieces
• ½ cup (120 ml) olive oil, divided
• 1 cup (240 ml) white wine vinegar
• 1 ½ cups (350 ml) red wine, divided
• 2 bay leaves
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 small onion
• 1 chili pepper, minced
• 2 cups (470 ml) cherry tomatoes
• Salt and pepper
• Crusty bread, to serve

Method:

In a large bowl combine the rabbit pieces with ¼ cup (60 ml) olive oil, white wine vinegar, 1 cup (240 ml) red wine, bay leaves, rosemary, and thyme and stir to combine and coat thoroughly. Cover and marinate for at least 2 hours.

Heat remaining olive oil in a skillet over medium heat.

Remove the rabbit from the marinade and pat dry. Reserve marinade.

Sear the rabbit pieces on all sides. Transfer to a plate and reserve.

Add onions to skillet and sauté until brown, 4-5 minutes.

Add the marinade, chili pepper, cherry tomatoes, and remaining red wine, stirring to combine. Bring to a boil.

Transfer the rabbit back into the skillet, cover, and reduce heat to low (braising). Braise until the meat is tender, about 45 minutes to 1 hour.

Transfer to serving platter and serve alongside crusty bread.

Buon appetito!