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    Rabbit and White Wine Stew

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    Rabbit and White Wine Stew

    The sweet-sour notes of this hearty dish are typical of Calabrian cooking. The flavours intensify if you make it the day before and chill overnight before reheating. Serve with pasta, polenta or rustic bread.

    • Preparation time: 25 minutes
    • Cooking time: 3 hours
    • Total time: 3 hours 25 minutes 5 minutes

    Serves: 6


    • 2 tbsp White wine vinegar
    • 1½ tbsp Light brown sugar
    • 300ml Dry white wine
    • 1 litre Chicken stock
    • 400g tin Peeled plum tomatoes
    • 4 Bay leaves
    • 12 Taggiasca olives
    • 2 Oregano sprigs
    • 3 tbsp Plain flour
    • 2kg Rabbit portions, cut into large pieces
    • 4 tbsp Olive oil
    • 2 Onions, chopped
    • 2 Garlic cloves, finely chopped


    1. Sprinkle the flour on a plate. Season generously; roll the rabbit pieces in the flour to coat lightly.
    2. Heat the olive oil in a large casserole set over a medium heat. Brown the rabbit all over, being careful not to overcrowd the pan, or the pieces will stew rather than fry – do it in stages if necessary. Set aside on a plate.
    3. Add the onion and garlic and fry for 5 minutes, stirring, until softened. Increase the heat, add the vinegar, sugar and wine and reduce by half. Then add the stock, tomatoes and bay leaves; reduce the heat and return the rabbit pieces and any juices.
    4. Simmer very gently, partially covered, for 2 hours 30 minutes until the meat is very tender. Top it up with a little boiling water or stock if it begins to look dry.
    5. Add the olives and oregano and simmer for 10 minutes more. Adjust the seasoning to taste.

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