Zeppoli's Coniglio (rabbit) Pizzaiola

Makes 4-6 servings

EndTextStartText

1 whole rabbit (cut into pieces)

2 tablespoons vegetable oil

2 tablespoons olive oil

1 red onion, minced

1 white onion, minced

1 cup dry white wine

4 garlic cloves, minced

2 bay leaves

2-3 sprigs each of basil and oregano, tied together with string

1 35-ounce can of San Marzano tomatoes

1/4 cup of picked fresh oregano leaves

EndTextStartText

1. Preheat oven to 350 degrees.

2. Season rabbit with salt and pepper. Heat vegetable oil in rondeau or Dutch oven and sear rabbit until golden brown on all sides. Remove, set aside.

3. Add olive oil to pot and sweat the vegetables and herb bouquet for a few minutes.

4. Add rabbit back to the pot, and deglaze with white wine.

5. Once the wine is reduced by half, add crushed tomatoes and season with salt and pepper. Bring to a boil and reduce to a simmer. Place the rondeau covered in the oven to braise for one and a half hours. Check to see whether it's tender enough that the meat is almost falling off the bone (but not too much!) and return to oven for no more than an additional 15 minutes if necessary.

6. Remove rabbit from pan and set aside covered in warm area.

7. Strain sauce through fine mesh strainer or pass through a food mill with finest hole grate.

8. Place rabbit on serving dish, cover with sauce, leaves of freshly picked oregano. A good accompaniment is roasted potatoes.

Per serving (based on 6): 429 calories; 38 grams protein; 20 grams carbohydrates; 11 grams sugar; 19 grams fat; 93 milligrams cholesterol; 375 milligrams sodium; 4 grams dietary fiber.EndText