Sardinian Rabbit (Coniglio ‘A Succhittu) - Obìa Olive Oil

Sardinian Rabbit (Coniglio ‘A Succhittu)

Portions: 4
Preparation Time: 1 hour
Cooking Time: 1 hour
Recipe (For 4):
  • 3 lbs, 5 oz of rabbit in pieces
  • 1 and 3/4 Cups white vinegar and 2 Cups of water with 3 tsp salt to marinate the rabbit
  • 1 carrot
  • 1 onion
  • 1 stalk of celery
  • 2 cloves of garlic
  • 2 Bay leaves
  • A sprig of Rosemary
  • 2 cloves
  • Salt and pepper, to taste
  • 12 sundried tomatoes
  • A handful of capers
  • Green olives in brine
  • 2 Cups white wine
  • Extra virgin olive oil
  1. An hour before starting, stir in the water and vinegar and melt the salt. Wash the rabbit, put it in a large bowl and cover with the marinade of water and vinegar. Leave the rabbit submerged for an hour (you can make an even longer marinade if you prefer strong flavors). Then drain it from the marinade and dry it carefully.
  2. Fry all the rabbit pieces on both sides in a saucepan in plenty of extra virgin olive oil and, When they are nicely golden, set them aside.
  3. Slice a small onion, celery and carrot.
  4. Finely chop garlic and dry tomato.
  5. Fry in a pan with in extra virgin olive oil: onion, garlic, celery, carrot and dry tomato.
  6. Then add the rabbit to pieces. Salt lightly. Add bay leaves, the cloves, finely chopped rosemary. Pour in the white wine and let the alcohol evaporate. Cover and cook for about 30 minutes. Add the olives and capers and cook for another 10 minutes.

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