Coniglio Alla Cassia
3 Pound Rabbit with liver
3 Tablespoon Olive oil
2 Tablespoon Butter; melted
2 Ounce Salt pork; diced
1/3 Pound Onions; peeled and diced
2 Garlic cloves; mashed
2 Bay leaves; crumbled
1/4 Teaspoon Black pepper
6 Tablespoon Dry red wine
1 Large Ripe tomato or
1/2 Cup Canned peeled plum tomatoes; chopped
3/4 Cup hot water
Salt (optional)
Cut the rabbit into 6 pieces. Wash and dry the rabbit well. Chop the liver
into very small pieces. Combine olive oil, butter and salt pork in a
saucepan; heat. Add onions and cook, to medium brown. Add rabit pieces and
brown for 10 minutes. Add garlic, bay leaves, black pepper, and chopped
liver. Stir and cook for 10 minutes. Add wine, stir, cover and cook for 5
minutes. Uncover. Add the tomato and the hot water, stir, and cook slowly
for about 1 hour. Test for doneness, do not overcook. Carefully taste for
salt (optional) and if needed add just a little at this point. When rabbit
is cooked, cover and keep warm until serving time. This dish goes well with
any pasta. Spoon the sauce over both rabbit and pasta.
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