Rabbit stewed in the Trentino style
Coniglio in Umido alla Trentina
Tender rabbit slowly cooked in a base of wine, vegetables, tomato and broth, to be served with polenta of corn.
The rabbit stewed it's a main course Hearty, perfect for a lunch where slow cooking enhances the delicate, lean meat. The result is characterized by a tender texture and a rich base, where white wine, aromatic vegetables, tomato, and liver contribute to a full, well-balanced flavor. The presence of butter and oil supports the initial browning, while the broth accompanies the long cooking process. over low heat, necessary to soften the meat and blend the sauce. The flour dissolved in the water completes the structure of the sauce, making it thicker and suitable to accompany the polenta corn. The recipe is considered to be traditional Trentino.
Instructions
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7 steps · natural Italian voice
Prepare the rabbit
Wash the rabbit and cut it into regular pieces, separating the liver and setting it aside. Arrange the meat in a saucepan without seasonings and let it dry for a few minutes over medium heatProceed until the surface appears dry and no longer releases excessive moisture: this step promotes even browning in the subsequent passes.
Brown the meat
Add the butter and extra virgin olive oil, season with salt to taste And raise the heatBrown the rabbit pieces on both sides, turning them when the surface is golden brown. Deglaze with white wine and let the alcohol evaporate: the bottom should be fragrant and free of excess liquid before continuing.
Prepare the aromatic mixture
Finely chop the liver kept aside together with the onion, carrot, celery and bay leaf. Reduce the ingredients to a mixture homogeneous, with very small pieces, so they can blend in with the pan juices without leaving any coarse elements in the sauce.
Season the base
Add the chopped mixture to the browned meat and cook for a few minutes, turning the pieces carefully. Keep the heat low and wait until the vegetables begin to wilt, releasing their aroma, while the liver blends into the pan without burning.
Add the broth
Pour the broth into the saucepan and incorporates the tomato passata. Melt a tablespoon of flour in a glass of water, then add it to the bottom of the pan, stirring to avoid lumps. Bring the liquid to a gentle boil: the sauce should appear smooth and begin to thicken.
Cook slowly
120 minCover the saucepan and continue cooking for over two hours over low heatMaintain a barely perceptible boil and turn the rabbit pieces occasionally. If the stock reduces too much before the meat is tender, add more broth; by the end of cooking, the sauce should be thick and the meat tender.
Serve with polenta
Serve the rabbit stewed very hot, accompanying it with the classic polenta of corn. Distribute the pieces with their pan juices and check that the sauce is fluid enough to coat the meat, without being watery.
Chef's Tips
The editorial staff recommends keeping the heat low during the long cooking and adding broth only when the bottom tends to dry out, so that the meat remains tender and the sauce thick.
Ingredients
- Ingredients for 4 people
- 1 rabbit of approximately 1 kg with its liver
- (1.76 oz) 50 g butter
- (1.69 fl oz) 5 cl extra virgin olive oil
- (2.11 pt) 1 liter of broth
- 1 onion, 1 carrot, 1 celery stalk
- 1 bay leaf,
- (1.76 oz) 50 g of tomato passata (strained tomatoes) (3.38 fl oz) 10 cl white wine
- salt
Can't find it in the US?
- rabbitAsk a butcher
Often sold frozen
Or: Bone-in chicken thighs, with a shorter cooking time
- tomato passataMost US supermarkets
Sold as passata or strained tomatoes
Or: Canned whole peeled tomatoes, blended and strained
Not seasoned tomato sauce and not tomato paste.
⚠️ Automatic ingredient-based detection. Always check product labels.
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