Mexican rabbit with wine and herbs: Conejo con hierbas de olor

Karen Hursh Graber

Fresh herbs make all the difference in this recipe for Mexican rabbit with wine and herbs, and dried ones should not be substituted. In Mexico, fresh herbs are available in most markets, but people often keep pots of them on the patio for picking fresh when they are needed in the kitchen. Even city apartments are fine for growing herbs; all they need is a sunny window. Prosecco comes as either bubbly or non-bubbly. Use the non-bubbly, or substitute a good, dry white wine.

Ingredients

• 1 rabbit, about 3 pounds
• 1 medium white onion, finely chopped
• 3 cloves garlic, peeled and finely chopped
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped, fresh marjoram
• ½ tablespoon chopped, fresh oregano
• 4 tablespoons olive oil
• 1 tablespoon good quality white wine vinegar
• salt and pepper to taste
• 2 cups dry white wine
• chicken stock as necessary

Cut the rabbit into serving size pieces, or have the butcher do this. In a large, non-reactive bowl mix the onion, garlic, all fresh herbs, 2 tablespoons of the olive oil and the white wine vinegar. Place the rabbit in the bowl and turn to coat all the pieces with the herb mixture. Refrigerate, covered, overnight, turning occasionally.

Heat the remaining olive oil in a large, heavy bottomed pot, add the rabbit pieces and any marinade left in the bowl, and cook 4-5 minutes on each side.

Add the white wine, bring to a boil, then turn down heat, cover pot and simmer until the rabbit is tender, about 1 ½ hours. Check from time to time to see that there is still liquid in the pot, and add chicken stock as necessary.

Serve with rice, pasta or polenta. Serves 6.