Rabbit Armando

Name: Rabbit Armando
Ingredients: 1 whole rabbit, cleaned; 1 medium onion, chopped fine; 2 cloves garlic chopped with a handful of Italian parsley leaves; 1/4 teaspoon chopped fresh oregano; 2 ounces soaked chopped (dried) porcini mushrooms; 4 tablespoons extra-virgin olive oil; 1 tablespoon balsamic vinegar; 8 slices Volpi Pancetta, chopped fine; 1 bay leaf; 1 whole clove; 6 ounces white wine

11 ingredients

11 steps

Ingredients

1 whole rabbit, cleaned
1 medium onion, chopped fine
2 cloves garlic chopped with a handful of Italian parsley leaves
1/4 teaspoon chopped fresh oregano
2 ounces soaked chopped (dried) porcini mushrooms
4 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
8 slices Volpi Pancetta, chopped fine
1 bay leaf
1 whole clove
6 ounces white wine

Directions

1

Use a poultry shears to cut the whole rabbit into serving pieces and pat dry with paper towels.
2

In a large mixing bowl mix together remaining ingredients, except wine.
3

Add the rabbit to the marinade ingredients.
4

Make sure all the rabbit has been coated.
5

Cover the bowl and let stand in refrigerator overnight.
6

In a large skillet place rabbit with marinade over high heat.
7

Turn frequently.
8

After a few minutes add white wine.
9

Allow this to simmer for a few more minutes.
10

Cover the pan, lower the heat and cook slowly until done, about 1 to 1 1/2 hours.
11

Beef broth can be added to increase the gravy if the rabbit is drying out too much during cooking, or in order to stretch the gravy.