Serves: 4
Total Calories: 266

1 rabbit (2 1/2 to 3 pounds), cut into 8 pieces
salt and freshly ground black pepper
3 tablespoons olive oil
1 small onion, finely chopped
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1 tablespoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme
1 bay leaf
1/2 cup dry white wine
1 cup chicken broth

1 Rinse the rabbit pieces and pat dry with paper towels. Sprinkle with salt and pepper.

2 In a large skillet, heat the oil over medium heat. Add the rabbit and brown lightly on all sides, about 15 minutes.

3 Scatter the onion, carrot, celery, and herbs around the rabbit pieces and cook until the onion is softened, about 5 minutes.

4 Add the wine and bring it to a simmer. Cook until most of the liquid is evaporated, about 2 minutes. Add the broth and bring it to a simmer. Reduce the heat to low. Cover the pan and cook, turning the rabbit occasionally with tongs, until tender when pierced with a fork, about 30 minutes.

5 Transfer the rabbit to a serving platter. Cover and keep warm. Increase the heat and boil the contents of the skillet until reduced and syrupy, about 2 minutes. Discard the bay leaf.

6 Pour the contents of the pan over the rabbit and serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 266
Calories from Fat: 100

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