My first thread...please be kind...
It's a tradition in our house to have bunny (or, more aptly "coniglio cacciatore en bianco") for Easter...
The table is set:
There's no marinating in the recipe above... The rabbit pieces are soaked in 4 cups cold water/3 tablespoons red wine vinegar for one hour, to tenderize and reduce gaminess.
Other than that, the ingredients are pretty simple - 4 tablespoons olive oil; 4 cloves finely chopped garlic mixed together with a tablespoon or two chopped fresh rosemary; salt and pepper to taste; 1 cup white wine added in two 1/2 cup increments; 1 cup chicken, duck, or rabbit stock.
Immediately prior to serving, garnish with 2 cloves finely chopped RAW garlic, and 20 or so parsley leaves... The raw garlic adds a nice bite to the meal.
Keep in mind that the above is a braising technique...the first twenty minutes or so, as you're searing the meat to a slight golden color in the oil, then adding the garlic/rosemary mixture, salt and pepper are "dry" cooking. The first 1/2 cup of wine is then added, and cooked for about 5-8 minutes...finally, the remaining wine is added, as is a little bit of stock...the pot or casserole is COVERED, and incremental additions of stock are made as needed, cooking for another 45 minutes or so, or until the meat is golden brown, and tender.