Main Ingredient: Rabbit
Coniglio al Forno
There exist as many versions of this dish in Italy as there are regions! Whether wild or farmed, rabbit has delicious meat, which can be compared to that of chicken and veal. I think the flavour of wild rabbit is very distinct, especially when baked or stewed.
Coniglio alla Cacciatora
Hunter’s Rabbit Stew
When I was a boy, I was taught by my older brother how to kill (and skin) wild rabbits, and I remember the pride I felt taking such good meat home to my mother – and this was after the war when meat was hard to get. If you are unsure of how to cut the rabbit into pieces, ask your butcher to do it for you.
Coniglio Arrosto con Patate
Roast Rabbit with Potatoes
Rabbit meat is similar to chicken in that it is tender and white. It will usually need some additional flavours to make it more interesting: onion and rosemary are ideal.