Coniglio all’Arneis - Rabbit in Arneis Wine
These recipes are taken from the book Piemont by Chris Meier, Walter Hädecke Verlag, Weil der Stadt, Germany, 1995.
da servire con Arneis o Nebbiolo d'Alba
Ingredients:
1 rabbit (skinned and cleaned, approx. 4 * lbs)
4 slices aged Speck (smoked raw ham), 2 onions, 1 carrot,
1 stalk celery, 2 yellow peppers,
4 Tbls olive oil, 2 Tbls butter, 1 sprig rosemary,
2 bayleaves, * cup Arneis (dry white wine),
salt and pepper
Wash the rabbit and pat it dry.
Cut into large pieces.
Cube speck and vegetables and sauté in olive oil and butter
until glazed.
Add meat and stir until thoroughly browned.
Mix in rosemary, bay leaves, salt and pepper and pour in *
cup Arneis.
Preheat oven to 275°F and cook for 1 hour.
Turn over once and add the rest of the wine a little at a time.
Strain rabbit and vegetables, salt broth to taste and serve over
meat.
