Coniglio in Agrodolce (Sweet and Sour Rabbit Recipe)

Coniglio in Agrodolce, or sweet and sour rabbit is prepared using typical Sicilian flavors. Serve hot immediately or let sit for several hours to intensify the sweet and sour flavors.

Course Main Course

Cuisine Sicilian-Italian

Keyword Sweet and sour rabbit, Coniglio in agrodolce

Cook Time 54

Servings servings

Calories 734kcal

Author Nadia Fazio

Ingredients

1 bunch green onions
4 tbsp olive oil, divided
1 1 kg rabbit cut into 10 pieces
3 bay leaves
salt and pepper
1 tbsp granulated sugar
1/2 cup red wine vinegar
1/2 cup water
1 large tomato, seeded and diced

Instructions

In a large deep skillet, heat 2 tbsp olive oil. Sauté the green onions 2-3 minutes. Do not brown. Set aside in a bowl.
Add remaining 2 tbsp olive oil to the pan, on medium heat brown the rabbit pieces 2-3 minutes on each side. Sprinkle both sides with salt and pepper.
Add the bay leaves. Cover, reduce heat to low and cook for 20 minutes.
In a small bowl or measuring cup combine the sugar; vinegar and water. Stir well. Uncover the rabbit and pour in the liquid. Add the diced tomato. Cover and let cook for 20 minutes longer.
Uncover the rabbit and cook 5 minutes longer until the cooking liquid has thickened slightly. Discard bay leaves and serve hot. Alternately, let sit for several hours before serving.

Notes

Possible add ins:

capers
olives
pine nuts
raisins
other vegetables such as carrots and celery

Coniglio in Agrodolce can be served hot, immediately, or let sit for a few hours for the flavors to mingle.

Nutrition