Rabbit in red wine (Coniglio al vino rosso) from La Cucina: The Regional Cooking of Italy by Italian Academy of Cuisine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MissQuin on May 20, 2013

    I found this had to be cooked for about 2 hours before it became tender-ish. At the 1 hour point it was very tough and dry. By 2 it was much better - though don't expect it to be falling off the bone like other fattier cuts of meat.

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