Coniglio al forno con verdure con Brancaia Chianti Classico Riserva

Baked Rabbit with Vegetables with Brancaia Chianti Classico Riserva

BAKED RABBIT WITH VEGETABLES 

The soft, rounded taste and beautiful structure that characterize the Brancaia Chianti Classico Riserva, obtained from our best Sangiovese grapes blended with Merlot, make it a very suitable wine to pleasantly accompany the tender and extremely tasty meat of the rabbit. 

INGREDIENTS (for 4 people) 

  • a rabbit of about 1.3 - 1.5 kg  
  • 200 g champignon mushrooms  
  • some carrots and some small fennel  
  • some peppers and small greens  
  • 1/2 glass of white wine  
  • extra virgin olive oil  
  • salt to taste  
  • 2 bay leaves  
  • rosemary  
  • vinegar to taste  
  • flour to taste  

PREPARATION  

Wash the rabbit pieces with water and vinegar and coat them in flour.  

Prepare a baking tray with oil , add the rabbit , the bay leaves and a little rosemary , and do it brown well over a high flame to brown all the pieces .  

Add the carrots , fennel and peppers and let them go for 2/3 minutes , then blend with the white wine , let it dry .  

Add the mushrooms and continue cooking for another 2 minutes .  

In the meantime, turn the oven on to 200 degrees and put the rabbit in the oven, covering it with a lid or some tin foil. for 60 minutes , stirring a couple of times during cooking .  

 

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