Coniglio al Vino Rosso (Rabbit)

Featured by Clos Fontaine du Mont Winery.

Ingredients

2 whole rabbits
1 teaspoon minced garlic
2 tablespoons pancetta
1 cup rabbit stock*
1/4 stick butter
1/4 cup sliced garlic
1 cup Rosemary
2 tablespoons olive oil
2 bottles Clos Fontaine du Mont Cabernet

*RABBIT STOCK:
Rabbit bones
1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery
1/4 cup olive oil
4 cups Red wine
12 cups water or chicken stock

Instructions

Ask your butcher to break down each rabbit into six pieces, but save everything for the stock. Marinate the twelve pieces in the red wine, sliced garlic and rosemary overnight.
Heat olive oil in large pan until it begins to smoke. Using tongs, place the rabbit in the pan. A very hot sear is essential to this dish. After two minutes turn each piece over, cook for another two minutes. Place pan into an oven preheated to 4500 F. Cook for ten minutes. Remove from oven, add more oil if needed. Remove the rabbit and set aside. In the same pan, toast pancetta, garlic and deglaze with the rabbit stock. Add more rabbit stock if you want more sauce. Place rabbit into pan once again and reduce liquid, turning the rabbit until a glaze forms around it. Add butter, stir vigorously. Salt and pepper to taste.

Bake rabbit bones until brown (approx. 1 hour at 450° F). Set aside. Heat oil in large pan and caramelize vegetables. Add red wine to deglaze the pan. In a large saucepan, add bones, veggie mixture and water. Bring to a boil, and then reduce to a simmer. Let simmer for four hours. Buon Appetito, Giovanni Guerra, Co-Owner/Chef
Sean Pramuk, Co-Owner/ Maitre/ de



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