Coniglio Pizzaiola
- 1 2 1/2-3-pound rabbit, quartered
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 1 small onion, thinly sliced
- 1 small red onion, thinly sliced
- 4 garlic cloves, minced
- 3 sprigs oregano
- 2 sprigs basil
- 1 cup white wine
- 1 14-ounce can whole, peeled tomatoes, preferably San Marzano
- Preheat oven to 350u0b0F. Season rabbit with salt and pepper. Heat 2 tablespoons olive oil in a large ovenproof pot over medium-high heat. Working in batches, cook rabbit until golden brown, 2-3 minutes per side. Transfer rabbit to a plate. Add remaining 2 tablespoons oil to pot. Add onions; saute until beginning to soften, about 4 minutes. Add garlic, oregano, and basil; reduce heat to medium and cook, stirring often, until soft, about 3 minutes. Add wine; simmer until slightly reduced, about 2 minutes. Crush tomatoes by hand; add to pot with juices from can. Add 1/2 cup water; bring to a boil. Season lightly with salt and pepper. Return rabbit to pot; cover.
- Transfer pot to oven and braise until meat is tender and almost falling off the bone, about 1 1/4 hours. Transfer meat to a platter. Reduce sauce in pot over medium-high heat until thickened, about 10 minutes. Season with salt and pepper. Pour sauce over rabbit.
rabbit, kosher salt, olive oil, onion, red onion, garlic, oregano, basil, white wine, tomatoes
Taken from www.epicurious.com/recipes/food/views/coniglio-pizzaiola-368958 (may not work)