| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 4g | 10g |
| sugars | fibre | protein | salt |
| 3g | 2g | 45g | 0.75g |
Imagine a dish that transports you straight to the rustic landscapes of Italy – one that takes the bounty of the countryside and marries it with the deeply ingrained culinary traditions of my Italian grandparents. That’s exactly what the Rabbit with Juniper Berries and Red Wine Sauce does. It’s an embodiment of everything I love about cooking – fresh ingredients, time-honored techniques, and above all, flavors that echo the fond kitchen memories of my childhood.
The Soul of the Countryside
The first bite of this Rabbit with Juniper Berries and Red Wine Sauce releases a melange of earthy notes and rich meaty flavors. The juniper berries and the red wine form a harmonious medley, the perfect counterbalance to the gamey taste of the rabbit. It reminds me of hearty meals enjoyed in the warm, inviting kitchen of my grandfather, himself a seasoned cook who believed in the power of food to bring people together.
Tradition and Health Hand-in-Hand
The beauty of this dish lies not only in its robust flavors but also in its nutritional benefits. Rabbit meat is known to be an excellent source of lean protein and contains essential vitamins and minerals. It’s not just a sumptuous dish, but a powerhouse of nutrients. The red wine sauce and the vibrant notes of juniper berries contribute not only to the exquisite taste, but they are also well-documented for their potential health benefits including better heart health and improved metabolism.
If you’re familiar with Coq au Vin, a classic French dish where chicken is slow-cooked with wine, mushrooms and garlic, you’ll find this recipe bears some resemblance in its preparation method. However, the flavors are uniquely Italian, echoing the robust and earthy tones characteristic of the country’s countryside fare. No pasta on the side for this traditional dish, rather let a slice of crusty bread mop up the incredible sauce for the true Italian experience. And, if you’re in search of a perfect pair, a glass of full-bodied Italian red wine would make a splendid companion to this hearty meal.
The Rabbit with Juniper Berries and Red Wine Sauce is more than just a mouthwatering feast, it’s a doorway into a cherished past, a celebration of age-old Italian-American traditions, and a testament to how the power of food extends beyond the boundaries of the plate. I cannot wait for you to try this favorite recipe of mine and experience its magic.
What You’ll Need
- 2 1/2 pounds of rabbit pieces
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 cups of red wine
- 1 1/2 cups of chicken broth
- 2 tablespoons of tomato paste
- 2 tablespoons of juniper berries, crushed
- 1 tablespoon of fresh rosemary, finely chopped
- Salt and black pepper to taste
- 2 bay leaves
- 2 tablespoons of all-purpose flour (optional, for thickening)
- Fresh parsley for garnish
Method
Step One
Season the rabbit pieces with salt and pepper. Heat the olive oil in a large skillet or dutch oven over medium heat. Add the rabbit pieces and brown them on all sides. Once browned, remove the rabbit from the skillet and set aside.
Step Two
In the same skillet, add the finely chopped onion and minced garlic. Cook until the onions have softened and the garlic is fragrant.
Step Three
Pour in the red wine to deglaze the skillet, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer for a moment before you proceed.
Step Four
Add the chicken broth, tomato paste, crushed juniper berries, chopped rosemary, and bay leaves to the skillet. Stir everything together until it is well combined.
Step Five
Return the browned rabbit pieces to the skillet, nestling them into the sauce. Cover the skillet and allow it to simmer for about an hour, or until the rabbit is tender.
Step Six
Remove the rabbit pieces from the sauce once more. If you prefer a thicker sauce, you can now make a slurry with the all-purpose flour and a little bit of water, then stir this into the sauce. Continue to cook the sauce until it has thickened to your desired consistency.
Step Seven
Taste and adjust the sauce with more salt and pepper as needed. Add the rabbit pieces back into the sauce, spooning some over the top to coat them.
Step Eight
Serve the rabbit with the juniper and red wine sauce, garnished with fresh parsley. Enjoy this delicious and hearty dish!
