Coniglio Al Vino

By Emeri De Bortoli
Feature recipe for August 2015

Serves 4
  • 1 rabbit
  • 2 onions, sliced
  • ½ cup olive oil
  • 100g pancetta, diced
  • salt
  • 1 long green chilli, diced
  • 6 tbsp plain flour
  • 2 bay leaves
  • sprig of thyme
  • 1 clove garlic, minced
  • 3 cups Sacred Hill Cabernet Merlot
  • clear stock

Cut the rabbit into pieces and wash. Dust the rabbit in the flour and salt, set aside. Sauté the onions and garlic in the oil, add pancetta then rabbit pieces. Brown rabbit. Stir in chilli, bay leaves and thyme. Pour the red wine over the rabbit, cover the saucepan and reduce heat to low. Simmer over a very low heat for approximately 1.5 to 2 hours or until the rabbit is tender. If the sauce becomes too dry during cooking, add some clear stock. Check seasoning and serve with polenta. 

Enjoy with Melba Reserve - The Melba Reserve has a full,fleshy texture with fine grain tannins. Sweet black and red fruit flavours with complex notes of dusty earth, leaf and dried herbs.


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