Tuna Rabbit Recipe: Tonno di coniglio

Tuna rabbit - Tonno di coniglio

If you have ever been in Piemonte you probably remind the gorgeous “Tonno di coniglio”. If you haven’t ever been yet you probably would love to try this easy and healthy rabbit recipe at your home. A peasant recipe modern, delicious and versatile.

Tuna rabbit - Tonno di coniglio

Tuna rabbit was the canned tuna of Piedmontese peasants

After cooking in water and spices rabbit meat is kept and made tender through soaking in oil, which makes it soft as that of the tuna. It is one of those dishes that must be cooked at least a day in advance, and can be stored for 5-7 days. It was perfectly suited to the needs of farmers returning from fields could find food ready to be eaten. Its origins make tuna rabbit a very modern dish, perfectly suitable for our busy hectic lifestyle. Tuna rabbit - Tonno di coniglio

Tuna rabbit it’s a typical dish of Monferrato UNESCO heritage site

Probably this recipe was born among the gardeners of the Tanaro valley that used to also raise rabbits, fed with vegetable scraps. The rabbit tuna is a typical recipe of Monferrato, a UNESCO heritage site in 2014. It is called this way because the meat is treated as that of the tuna. It was a way to cook the rabbit practiced in rural households at the peak of the agricultural work, when the need to prepare foods in advance clashed with the difficulty to retain them and with poverty.

Tuna rabbit it’s a versatile food

In the past we were used to eat it like a main dish, sided by vegetables. Now you can taste Tuna rabbit in a variety of way: to enrich salads, as a starter, to prepare sandwiches or as appetizer on canapés or snacks. It is perfect for picnic and outdoor lunch.

Tuna Rabbit Recipe – Tonno di coniglio

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 6

Ingredients

  • 1 rabbit ca. 3 lb
  • For the broth
  • 2 stalks of celery
  • 1 leek
  • 1 carrot
  • 1 bunch of parsley
  • 1 onion "studded" with 2 cloves
  • 1 sprig of rosemary
  • 3-4 bay leaves
  • 1 sprig of thyme
  • 1 bunch of basil
  • 6 grains of black pepper
  • For soaking
  • 6-10 cloves of garlic
  • 10 sage leaves
  • 1-2 cup of extra virgin olive oil

Instructions

    For boiling
  1. Wash the herbs and aromas
  2. Insert the 2 cloves into the onion
  3. Place all the herbs and ingredients for the broth in a large pot, cut into pieces the carrot, leek, and the stalks of celery, and the onion "studded" with the 2 cloves, and then add the water
  4. Wash the rabbit
  5. Add water and, put the rabbit in the pot, then put on the heat and bring to a boil. The rabbit should boil for at least 45 minutes, any extra time will make it more tender.
  6. Preparing the soaking
  7. While the rabbit is boiling cut the garlic cloves and clean the sage leaves
  8. Preparing the rabbit
  9. As soon as the rabbit is cooked, remove it from the broth (do not throw the broth away!) and take off the meat from the bones
  10. Cut the meat it to pieces of equal size
  11. Arrange the pieces of meat layered with garlic and sage leaves, finished arranging the sage start over with a new layer of rabbit-garlic-sage till the rabbit is finished. At the end of each layer drizzle with a drizzle of olive oil.
  12. Finished arranging the meat, cover all with oil so that all the meat rabbit is covered by oil and can absorb everything you need to make the meat tender and not dry.
  13. Serving
  14. Remove the excess of oil and eat as you prefer, as a main dish, a starter, in sandwiches or as an unconventional healthy appetizer on canapés or snacks.
http://milkhoneyandrum.com/tuna-rabbit-recipe-tonno-di-coniglio/
Tuna rabbit - Tonno di coniglio

Rabbit in Mustard Recipe

Rabbit with Mustard Piemonte style

Rabbit in mustard is a very traditional Piemonte recipe. It combines local and poor ingredients with a smell of France. Originally used for special occasions could be now used as easy dinner ideas to stew rabbit.

Rabbit with Mustard Piemonte style
Rabbit in mustard is an ancient recipe used for Sunday meals and special occasions. As it is prepared with very traditional and poor ingredients it could be considered one of the best Piemonte recipes.

Poor ingredients

Rabbit, milk, butter, were some of the poor ingredients that was very common in almost every farmhouse. Rabbit meat was considered a poor one. This is because the rabbit is reproducing very quickly, easy to breed and cheap to feed. The edible part of the animal was not much compared to other animals and the meat was more compact and less soft than other. The culinary tradition of Piemonte is rich with dishes of rabbit.
For a long time rabbit has been misused, as for all the reason that in the past made it a poor meat. Today, indeed, we know that the rabbit meat is one of the better food choices in terms of nutrition, low in fat and by its nature does not retain antibiotics and medicines that are used industrially for its breeding.
rabbit-mustard-piemonte-recipe-18

The free richness that comes from the vegetable garden

 Juniper berries, bay leaves, marjoram herbs were always present in any vegetable garden, large or small it was. marjoram, as well as lemon balm, thyme, mint and many others, was planted at the edge, close to the fence of the garden to ward off the weeds and in some cases even parasites. The laurel was a tree that was often in the courtyard, high and auspicious, full of leaves used in many dishes, including to boil chestnuts.
Juniper berries were picked in the woods, bringing the herds or flocks to pasture or transporting goods for the market, when it was still going to walk away with the cart along the dirt roads.

A bit of delicious wine

Our ancestors liked to add wine and spirits to preparations. the red or white wine, rum and many others are an integral part of many of the most typical of traditional dishes. Rabbit in mustard is not exception. In this case the wine serves to eliminate the flavor too strong of the rabbit. Let us remember that at that time, before the factory farms, rabbits tasted much stronger than today as it was considered almost a wild flavor.

A pinch of France

It’s not a secret that the Piedmontese and the French cuisines have been contaminated with each other for a long time over the centuries.
A definite element, outcome of this contamination, is the use of mustard for which France is famous.
The mustard powder helps to mitigate the wild flavors of the meat, and allows to blend the flavors also giving to dishes a nice and cheerful color. Rabbit in mustard Piemonte style seems to bring out all of these elements.

Rabbit in Mustard Piemonte Recipe

Rating: 51

Cook Time: 40 minutes

Total Time: 40 minutes

Yield: 6

Rabbit in Mustard Piemonte Recipe

Ingredients

  • 1 rabbit cutted in serving portions
  • 5 tablespoon mustard powder
  • 1 cup milk (whole milk is better but you can use your favorite milk)
  • 1 cup dry white wine
  • 1 oz butter
  • 3 tablespoon extra virgin olive oil
  • Herbs
  • 2 juniper berries
  • 1 bay leaf
  • 1 sprig of fresh marjoram (or a teaspoon of dried marjoram)

Instructions

  1. In a pot large enough to hold the rabbit put the olive oil and butter and brown the rabbit to medium high flame
  2. Stir the rabbit pieces occasionally so that browning evenly
  3. As soon as the rabbit is golden brown, lower the heat, add salt and pepper to taste, place the juniper berries, bay leaves and marjoram
  4. Cover and simmer over low heat for about 20 minutes
  5. After about 20 minutes, uncover and sprinkle with mustard and white wine
  6. Cook over low heat uncovered so that the wine has evaporated by about half, stirring and turning the pieces of rabbit occasionally
  7. Add the milk and simmer for another 10 minutes, stirring and turning the rabbit occasionally
  8. When the milk has become a cream along with the wine and mustard rabbit is ready!
http://milkhoneyandrum.com/rabbit-in-mustard-piemonte-style/

rabbit-mustard-piemonte-recipe-24

Bittersweet Rabbit Recipe

A rediscovered, traditional, easy way to stew rabbit. This is a delicious sweet and sour rabbit recipe. Taste it with a Northern Italian red wine like Barbera.

A rediscovered, traditional, easy way to stew rabbit. This is a bittersweet rabbit recipe. Taste it with a Northern Italian red wine like Barbera.

bittersweet

An Ancient and Innovative Way to Taste Rabbit

Bittersweet rabbit is one of the traditional Piemontese and Italian recipes I love the most. It combines many flavors so different from each other. Cocoa, cinnamon, onion, vinegar, red wine, cloves, juniper berries, amaretti biscuits. They hug each other, abandoning their uniqueness to become a new indefinable flavor that literally upsets the understanding of rabbit stew. It is traditional and innovative at the same time. You can smell the tastes of Piemonte, the work in the fields of Roero, the vineyards of the Langhe, the scent of the kitchens of grandmothers and that of bakeries. They all mixed toghether. You can take a piece of Piemonte in your home, to share with your friends.

bittersweet

Bittersweet Rabbit

Rating: 51

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 6

Bittersweet Rabbit

This is one of the traditional Piemontese and Italian recipes I love the most. It combines many flavors so different from each other. Cocoa, cinnamon, onion, vinegar, red wine, cloves, juniper berries, amaretti biscuits. They hug each other, abandoning their uniqueness to become a new indefinable flavor that literally upsets the understanding of rabbit stew. It is traditional and innovative at the same time.

Ingredients

  • 1 rabbit in pieces
  • For the Sautéed
  • 3 tablespoon of extra virgin olive oil
  • 2 cloves of garlic
  • 1 sprig of rosemary (or 1 tablespoon of dried rosemary)
  • For Stewing the Rabbit
  • 13 fl. oz. of red wine Barbera (still not sparkling)
  • 1/2 cup red or white wine vinegar
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoon sugar
  • 3 cloves
  • 3 juniper berries
  • 1 tip of teaspoon of cinnamon
  • 1 pinch of nutmeg
  • 1 pinch of salt
  • For the Sweet Guarnishing
  • 5 amaretti biscuits
  • 12 cipollini onions

Instructions

  1. Cut the rabbit into pieces and wash it with water
  2. Put in a large frying pan with oil, rosemary and garlic cloves and let them warm up, without frying and without letting the garlic darken
  3. When the oil is hot enough and took the scents of rosemary and garlic in the pan add the rabbit pieces evenly cook stirring occasionally
  4. Remove the pieces of rabbit from the pan and place them in another large pan, such as a wok or another large saucepan
  5. Measure out the red wine and the vinegar
  6. Pour all the ingredient for stewing the rabbit: cocoa, sugar, cloves, juniper berries, nutmeg, cinnamon, wine, vinegar, and salt
  7. Let simmer slowly, covered, over moderate heat for about an hour
  8. Then remove the rabbit pieces and place in a dish, I usually use a ceramic or pyrex pan, keep warm in a preheated oven at 50 degrees
  9. Sieve the cooking liquid, the sauce, of the rabbit and pour it in a pan (the same cooking will be fine, if you prefer you can use another one pan)
  10. Crush amaretti biscuits and add them to the sauce of the rabbit
  11. Wash the cipollini onions and add to the sauce of the rabbit
  12. Cover with a lid and simmer for about 10 minutes over medium/low heat
  13. When the cipollini onions are cooked add them to the dish in one of these two ways: accommodate the onions over the rabbit and pour the cooking liquid, or, if you used a serving dish not a ceramic pan, arrange the onions around the rabbit and pour the gravy cooking over the rabbit pieces.
http://milkhoneyandrum.com/bittersweet-rabbit-recipe/

bittersweet

bittersweet

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