Coniglio al Sugo di Senape e Balsamico
(Rabbit Marinated in a Mustard and Balsamic Sauce)
1 3 Lb. Rabbit - cut into 8 pieces - marinated as described below 2 Cups Vinegar - white wine 3 Cups Wine - white & dry 1 Cup Mustard - Dijon 1 Cup Mustard - Seeded 2 Tbl. Vinegar - balsamic 1/4 Cup Extra virgin olive oil Salt & pepper Q.B. To taste
Marinate the rabbit in the white wine vinegar and the white wine, adding enough water to cover the rabbit. Marinate overnight in the refrigerator or for 4 hours at room temperature.
Remove from the marinade and pat dry. Set aside.
Mix the two mustards and the balsamic vinegar with the olive oil. Slather all parts of the rabbit with this mixture and allow it to marinate in a shallow dish for an hour, turning once in the hour. About a quarter of an hour before the rabbit is ready to be baked, preheat the oven to 375° F.
Remove from the dish and place in an oiled oven proof casserole pan. Bake on one side for 25 minutes. Turn the rabbit over and bake for an additional 15 minutes.
Serve hot, spooning any sauce from the pan on the pieces of rabbit serve to each person.
Last updated on:02/13/04 01:09:48 PM