Pan Roasted Rabbit
Coniglio Arrosto
In a pan warm up some oil and add 3 cloves of peeled and lightly crushed garlic, rosemary, sage, and thyme
When the garlic is well browned add the rabbit pieces and sear them on high heat
Add salt and pepper
And flip
Add a splash of white wine and let it evaporate
When the wine is evaporated add enough water to cover the rabbit
Cover and let cook for about 40 minutes for an industrially raised rabbit and up to 2 hours for a free range rabbit.
Keep adding water as it dries out. Keeping the rabbit moist is the most important part to a successful rabbit!
When the rabbit is ready let the sauce reduce to a nice thick gravy: it should look more or less like this.
Serve hot with roasted potatoes, polenta or your favorite sides

1 rabbit cleaned, without head, and cut in 6 pieces

3 garlic cloves

EVOO (extra-virging olive oil)

¼ cup dry white wine

1 pinch rosemary

1 pinch sage

1 pinch thyme