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Rabbit in Sweet-sour Sauce (Coniglio in Agrodolce)

Sicilians love sweet-sour sauces, perhaps a legacy of the sweet tooth inherited from the Saracen invaders.

Marinade

  • 1 1/2 cups red wine
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 2 cloves
  • 1 tablespoon freshly milled black pepper
  • 1 tablespoon fresh oregano, mince

Main Dish

  • 1 rabbit, cut into pieces, about 3 - 3 1/2 pounds
  • Flour to coat rabbit
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 1/4 cup stock or water
  • 2 tablespoons sugar
  • 1/2 cup good quality wine vinegar
  • 1/4 cup golden raisins

 

  

METHOD

Mix together all ingredients for marinade. Put cut-up rabbit in marinade. Turn to coat each piece. Let marinate at least two hours, preferably overnight.

Remove rabbit from marinade and pat dry. Roll in flour to coat on all sides. Strain marinade and set aside.

Heat oil in large, heavy skillet. Over medium heat, cook onions until soft. Add pieces of rabbit and cook until brown. Pour on the reserved marinade. Cook uncovered for 20 minutes. When liquid is reduced by half, add hot water or stock. Lower heat. Simmer covered for 20 minutes.

Dissolve sugar with 1/4 cup water in a non-reactive saucepan. When melted, add vinegar and raisins. Add to the rabbit.

When rabbit is tender, add vinegar mixture. Raise heat and cook for 1 - 2 minutes to evaporate the vinegar. Remove rabbit pieces, and scrape pan with whisk to loosen any stuck pieces. Pour sauce over rabbit and serve immediately.

Serves: 4

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