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!