Rabbit with Marsala

Rabbit with Marsala is a typically Sicilian dish that combines the delicacy of rabbit meat with the sweetness and complexity of Marsala wine. Here is the recipe to prepare this delicious dish:

Ingredients

• 1 rabbit, cut into pieces
• 200 ml of dry Marsala wine
• Flour, as needed for dusting the rabbit pieces
• Extra virgin olive oil, as needed
• 1 onion, chopped
• 2 cloves of garlic, minced
• Fresh rosemary
• Salt and pepper, to taste
• Meat or vegetable broth, as needed (if necessary)
• (Optional) Green or black olives

Preparation

1. Lightly flour the rabbit pieces. This will help to create a light crust during cooking and to thicken the sauce.
2. In a large skillet, heat the olive oil and brown the floured rabbit pieces until they are golden brown on all sides. Once browned, remove them from the skillet and set them aside.
3. In the same skillet, add the chopped onion and garlic, sautéing them until they become translucent.
4. Put the rabbit pieces back in the skillet with the onion and garlic. Add the Marsala and let the alcohol evaporate over medium-high heat.
5. Once the alcohol has evaporated, lower the heat, add the rosemary, and season with salt and pepper. Cover and cook for about 40 minutes, checking occasionally and adding broth if the sauce dries out too much. If desired, you can also add some olives to enhance the flavor of the dish.
6. The dish is ready once the rabbit is tender and the sauce has thickened.

Serve the Rabbit with Marsala hot, perhaps accompanied by a side dish of roasted potatoes or polenta.

Curiosity

Marsala is a fortified wine produced in the Marsala region of Sicily. It is known for its use in Sicilian cuisine, both in sweet dishes, as in the famous tiramisù, and in savory ones, where it contributes to the creation of rich and flavored sauces.