ITALIAN BRAISED RABBIT (CONIGLIO BIANCO)

2rabbits 2 bay leaves 1/2tsp. fennel seeds 1tsp. coriander seeds 10 juniper berries, crushed (optional) 1tsp. cracked black peppercorns 1/3 cup olive oil 1onion, sliced root to stalk 1/2 cup white wine or vermouth 1tsp. dried thy me 5 to 6 cloves roasted or preserved garlic Salt 10 to 20 green olives, pitted and halved 3 Tbsp. chopped fresh parsley

Cut the rabbits into serving pieces. Save the stray bones in the pelvis, ribs, belly flaps and neck for the stock.

Make a quick rabbit stock: Place all of the rabbit pieces— not just the stray ones— into a pot and cover them with cool water by about one-half inch. Bring this to aboil, then remove from heat. Skim off any sludgy stuff that floats to the top. Fish out all the good pieces of rabbit— legs and saddle— and put themin a bowl in the refrigerator. Add the bay leaves, fennel seeds, coriander seeds, juniper berries (if using) and cracked black pepper corns to the pot. Return everything to a bare simmer and cook for 1 hour. Strain, discarding the solids, and set aside. Youwill need1 cup rabbit stock to complete the recipe; any remainder can be covered and refrigerated for upto five days, or frozen forup to 3 months.

In a heavy, lidded pot, such as a Dutch oven, heat the olive oil over medium heat. When it is hot, add the sliced onion and cook until soft and translucent. Do not brown them. Add the white wine, 1 cup of the stock, the rabbit pieces fromthe refrigerator, the thyme and the garlic. Bring to a simmer and add 1 teaspoon salt, or to taste. Reduce the heat to low, cover the pot and cook until the meat is tender, about11/2 to 2 hours.

Finish the dish by adding the green olives and fresh parsley. Cook for 2 to 3 minutes and serve. Serves 4 to 6. — Adapted from a recipe on Hank Shaw’s food blog “Hunter Angler Gardener Cook,” honest-food.net