Coniglio alla Sammarinese — Print Recipe

Rabbit slow-roasted with rosemary, garlic, white wine, and fennel seeds until the meat falls off the bone.

Ingredients

1 Season rabbit pieces generously with salt, pepper, and fennel seeds.
2 Heat olive oil in a heavy skillet. Brown rabbit pieces on all sides, about 3 minutes per side. Transfer to roasting pan.
3 Tuck garlic cloves and rosemary sprigs around the rabbit pieces.
4 Deglaze the skillet with white wine, scraping up browned bits. Pour over the rabbit. Add broth.
5 Roast at 180°C for 45-50 minutes, basting every 15 minutes, until meat is tender and golden.
6 Squeeze lemon juice over the finished dish. Let rest 5 minutes before serving with pan juices.

Did You Know?

Rabbit was historically the most common meat in San Marino because the rocky terrain was better suited to raising rabbits than cattle.