Coniglio in agrodolce

Ingredients

• 1 fresh rabbit (3-3 1/2 pounds), cut into 6 portions, or 6 large bone-in, thighs
• ½ teaspoon sea salt, divided
• ¼ teaspoon ground pepper
• ¼ cup extra-virgin olive oil, divided
• ½ cup dry white wine
• 1 cup diced red onion
• 1 ½ cups yellow-fleshed baby potatoes ,cut in half, or left whole if 1-1.5 cm in diameter ( we did 500grams, and cooked in 2 pots).
• 1 cup diced celery (small, not minced)
• 1 cup diced carrots (to 1x2cm pieces)
• 1 ½ pounds small cherry or grape tomatoes, halved
• ½ cup coarsely chopped pitted green olives
• ¼ cup capers, preferably salt-packed, well rinsed
• ¼ cup pine nuts
• ¼ cup red-wine vinegar
• 1.5 tablespoon honey
• 125 grams mixed, jumbo raisins
• 1 medium blood orange

Prep

• cut up rabbit, pat dry, salt & pepper generously
• dice veggies
• preheat pans

Prep: cut up rabbit, pat dry, salt & pepper generously dice veggies preheat pans

Cook (2 things at same time):

1. Add oil to large pan, brown rabbit on all sides, do in batches if necessary. set aside when done de-glaze pan with wine, and reduce to 2-ish tbsp
2. In large stock pot -

• onions 1-2 minutes (to clear)
• add celery, potatoes, and carrots, cook 5 minutes, set aside, deglaze pan
• add tomatoes, pine nuts, olives, capers, cook 5 minutes

Stew

• If there’s too much rabbit and you used whole 500g potoato, separate veggies into two pots
• Add rabbit to pot(s), cover with veggies
• add deglazed broth/juice
• Put lid on pots
• Cook on low for 35 minutes, but see next part about what to do while it’s stewing

While rabbit is stewing:

• (Preheat broiler, so it’s ready at 35 minute mark)
• mix vinegar, orange juice, honey, and raising
• bring to almost boil/high simmer 10 minutes
• salt and more honey to taste

Final:

Add sweet/sour sauce to pot

• Put uncovered in pot for 4-ish minutes (will reduce liquid and brown top slightly)
• serve