Coniglio allo Zafferano (Saffron Rabbit)

More than anything else, this recipe is meant to demonstrate a new toy in my bag…the photographic light tent. Let’s give it up for the light tent! Woot!

Running a food blog requires several talents – writing being the most obvious, but food photography is a close second (Others talents include such things as learning basic server administration and dealing with disrespectful commenters).

Now some of my skills are relatively moderate, and have only modestly increased in skill (I speak, of course, of my writing, which is always long on voice and short on such things as basic spelling and rudimentary grammar). However, my picture taking skills have…well.. just take a look at my first picture on this site way back in January of 2004. Compare that to the one above.

I have to admit, I shed a little tear of joy. Now if I could only start to understand photoshop beyond cropping.

By the way, here’s rabbit recipe from the Abruzzi region of Italy.

  • 2 garlic cloves, minced
  • 4 sprigs of oregano, mince
  • Zest of 1 orange
  • 6 Tbsp olive oil
  • 3 lbs rabbit, cut into 6 or twelve pieces
  • Salt and pepper to taste
  • Pinch of saffron
  • 1 cup white wine
  • 1 red bell pepper, sliced into thin strips
  • 1 yellow bell pepper, sliced into thin strips
  • 1 green bell pepper, sliced into thin strips
  • 2 small zucchinis, sliced
  • 9 oz. cherry tomatoes
  • 1 bunch basil

In a large bowl, combine garlic, oregano, orange zest and two tablespoons of olive oil. Place rabbit pieces into bowl, and coat with the garlic/oregano paste. Season rabbit with salt and pepper to taste.

Meanwhile, take half of pinch of the saffron and mix into the one cup of white wine.

Heat two more tablespoons of olive oil in a Dutch oven or large stock pot that is over high heat. Brown a piece or two of a rabbit on each side and then set aside. Repeat for each piece. Lower the heat to medium and return all pieces of the rabbit to the pot. Pour in half of the wine. Cover and simmer for 40 minutes.

Meanwhile, sautée the peppers and and zucchini with the two tablespoons of olive oil. Do this for five minutes. Salt and pepper to taste.

After the 40 minutes, add the vegetables and tomatoes to the dutch oven, and pour in the remaining wine. Add the other half of the pich of saffron. Cook for another twenty minutes. Before removing the rabbit, check to see if done.

Serves 4


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