---------- Recipe via Meal-Master (tm) v8.06

Title: Coniglio Alla Salvia (Rabbit with Sage)
Categories: Italy, Europe, Pork, Meat, Main course
Yield: 4 Servings

4 sl Bacon
3 Garlic cloves, peeled
6 Sage leaves, fresh or
-1 tablespoon dried
2 c Chicken stock
1/2 c Vegetable oil
3 lb Rabbit, dressed, in 8 pieces
Salt
Pepper to taste
Flour for dredging
1 ts Balsamic vinegar
1 c Dry white wine

Chop the bacon, garlic and sage very fine, to paste consistancy. (If using
a blender or processor, add 1 or 2 tablespoons of the stock.) Heat the
vegetable oil in a large casserole, meanwhile seasoning the rabbit parts
with salt and pepper and dredging them lightly in flour, shaking off the
excess. Add the rabbit to the casserole and cook over high heat, turning
it
until browned, about 3 minutes on per side.

Discard the oil from the casserole. Add the bacon mixture, and return to
the heat, cooking 3 minutes and stirring occasionally. Add the Balsamic
vinegar and white wine, and simmer 5 minutes. Add 1 cup of the stock, salt
and pepper to taste, and cover the casserole. Simmer until the rabbit is
tender, about 45 minutes, stirring occasionally and adding the remaining
stock gradually, as needed, to keep the meat moist. Transfer the rabbit
pieces to a large serving dish and strain the sauce, which should be
thick,
over them. If the sauce is thin, quickly reduce it over high heat.

From La Cucina Di Lidia by lidia Bastianich and Jay Jacobs Origin: the
Dilidia Restorante in NYC typed by Mary Riemerman

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