Braised rabbit in wine sauce from The Frugal Gourmet Cooks Italian: Recipes from the New and Old Worlds Simplified for the American Kitchen by Jeff Smith

  • marjoram
    Marjoram (Origanum majorana, syn. Majorana hortensis Moench, Majorana majorana (L.) H. Karst[2]) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle-eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. [Wikipedia]
  • pancetta
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Notes about this recipe

  • nicolepellegrini on December 01, 2018

    It's hard to go wrong with wine-braised rabbit, (or just about any rabbit recipe as far as I'm concerned) and this recipe is no exception. Rich flavor without being too fatty, the mushrooms were a great addition to the sauce. No leftovers here!

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