Rabbit Braised with Red and Green Peppers: Coniglio ai Pepperoni
- 1 (2 1/2 pound) rabbit, cut into 6 pieces
- 1 cup red wine, mixed with 1 cup water
- 6 tablespoons extra-virgin olive oil
- 2 large onions, halved and thinly sliced
- 1/4 cup dry white wine
- 4 to 6 bell peppers, green and red, trimmed, cored, and cut into eighths
- Salt and pepper
- Place the rabbit pieces in a bowl with the wine-water mixture and marinate for 1 hour.
- Then drain and dry thoroughly with paper towels.
- In a pan large enough to hold all the ingredients, heat 3 tablespoons of the olive oil over medium-high heat.
- Add the rabbit pieces and brown on both sides, about 5 to 7 minutes per side.
- As they brown, remove the pieces and set aside.
- When the rabbit is done, lower the heat to medium-low and stir the onion slices into the pan.
- Cook until the onion is limp and golden, but don't let it brown.
- Add the wine to the pan, bring to a simmer, then add the rabbit pieces, nestling them among the onions, and cook, covered, for about 30 minutes.
- Put the remaining 3 tablespoons of oil in a separate frying pan and over medium-low heat gently simmer the pepper slices until they are thoroughly wilted and starting to brown; about 15 minutes uncovered and 15 minutes covered.
- Stir the peppers and their juices into the pan with the rabbit, add salt and pepper, to taste, and cook together for an additional 30 minutes.
- Check the amount of liquid in the pan after 15 minutes, there should be a small amount of syrupy oil in the bottom of the pan, enough to keep the meat and vegetables from burning.
- Add a little more white wine, water, or broth if necessary to prevent sticking.
- Serve immediately.
rabbit, red wine, extravirgin olive oil, onions, white wine, bell peppers, salt
Taken from www.foodnetwork.com/recipes/mario-batali/rabbit-braised-with-red-and-green-peppers-coniglio-ai-pepperoni-recipe.html (may not work)