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With afterthought, my grandmother had a reason to start from cold pan...wild rabbits. So, not really a reason to do it today Another  very popular way is rabbit alla monferrina and all of you doing sous vide, might have wonderful results. In the traditional recipe you boil the rabbit with aromatics, usual mirepoix plus a lot of fresh herbs (parsley in good amount, little basil, marjoram, oregano, thyme, 1 sprig rosemary, sage,bay leaf,  garlic, black pepper and a little white wine). Then you let it cool in the stock.

Then you do layers of the meat off the bone, in  chunks, dress with a little salt, slice of garlic, sage and oil. Keep going and cover with oil (Italians do extra virgin, mild) and let sit in the fridge for 3 days before eating. It's resembles almost good tuna, that's why is called "tonno di coniglio" tuna rabbit. It's a nice summery dish...ah, ah and giving the temperature in NY today, almost.  

With afterthought, my grandmother had a reason to start from cold pan...wild rabbits. So, not really a reason to do it today Another  very popular way is rabbit alla monferrina and all of you doing sous vide, might have wonderful results. In the traditional recipe you boil the rabbit with aromatics, usual mirepoix plus a lot of fresh herbs (parsley in good amount, little basil, marjoram, oregano, thyme, 1 sprig rosemary, sage,bay leaf,  garlic, black pepper and a little white wine). Then you let it cool in the stock.

Then you do layers of the meat off the bone, in  chunks, dressing with a little salt, slice of garlic, sage. Keep going and cover with oil (Italians do extra virgin, maybe mild the Northerners) and let sit in the fridge for 3 days before eating. It's resembles almost good tuna, that's why is called "tonno di coniglio" tuna rabbit. It's a nice summery dish...ah, ah and giving the temperature in NY today, almost.  

With afterthought, my grandmother had a reason to start from cold pan...wild rabbits. So, not really a reason to do it today Another  very popular way is rabbit alla monferrina and all of you doing sous vide, might have wonderful results. In the traditional recipe you boil the rabbit with aromatics, usual mirepoix plus a lot of fresh herbs (parsley in good amount, little basil, marjoram, oregano, thyme, 1 sprig rosemary, sage, garlic, black pepper and a little white wine). Then you let it cool in the stock.

Then you do layers of the meat off the bone, in  chunks, dressing with a little salt, slice of garlic, sage. Keep going and cover with oil (Italians do extra virgin, maybe mild the Northerners) and let sit in the fridge for 3 days before eating. It's resembles almost good tuna, that's why is called "tonno di coniglio" tuna rabbit. It's a nice summery dish...ah, ah and giving the temperature in NY today, almost.