ONE MAN’S KITCHEN
VINCE PUCCI
Conigilio in salsa di vino bianco (Rabbit in a white wine sauce)
Although not very common in Canada, rabbit is enjoyed throughout much of the world, especially in Italy and Europe. Perhaps because we grew up watching Walt Disney’s Thumper and Bugs Bunny cartoons we find it hard to kill and eat such a cute furry animal. And we can’t forget that we also have the Easter Bunny syndrome. We do not have the same empathy for chickens, pigs and cattle for they are not as cute. Fowl and rabbit are the two most popular small game hunting prey for Cacciatore (Hunters) in Europe. The Italians, French, Germans, Hungarians, Spanish and Portuguese eat lots of rabbit. Rabbit meat is a very healthy, it is low in fat with a high percentage of protein, the meat is easily digestible, and contains high levels of omega-3 fatty acids.
28 BOUNDER MAGAZINE
Rabbit meat is very similar to chicken in that it is tender and white. Rabbit should be cooked using low heat and longer time to prevent it from drying out. Because rabbit is low in fat, cook using moisture (such as a sauce) while keeping
it covered. In the last few centuries, Europeans have come up with hundreds if not thousands of recipes for rabbit. I will share a simple Italian recipe (my mother’s favorite) that is delicious and easy to make, so simple that you can make it right in your hunting camp.
INGREDIENTS
As with all Italian cooking, the freshest ingredients should always be used. 1 rabbit cut in 8 pieces 3 Tbsp. virgin olive oil
3 or 4 cloves of garlic chopped or sliced 1 teaspoon of dry or fresh chopped oregano 2 cups white wine 1 cup of water Salt and pepper
METHOD Wash and dry rabbit pieces and season with salt and pepper. Heat olive oil in frying pan (not to hot) medium heat, add rabbit, cooked until
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