Country-Style Rabbit, or Conejo a la Campagnola

The night before you plan to serve the rabbit, chop it into equal-sized pieces, wash them, and draint hem well. Scrape the carrot, wash the onion and celery, and mince them all finely. Put the rabbit and the minced vegetables in a bowl, add the bay leaf and red wine, mix well, cover, and marinate overnight.

About two hours before serving time heat the olive oil and butter in a pot (terracotta if possible), and while the mixture is heating shake the rabbit pieces clean. Brown them in the fat, turning them to brown all sides. When the meat is browned add the marinade, season everything with salt and pepper, and simmer, covered, stirring every now and again to keep the rabbit from sticking.

By the time the rabbit is done, the sauce will be quite thick. Remove the meat to a heated platter and blend the vegetables; pour them over the meat and serve at once.

Note: This is essentially the recipe Mr. Sandri suggests for cooking cat in the introduction of La Cucina Vicentina.

A wine? Red, Cabernet di Breganze.

Grusl asks, Why does an Italian recipe have a Spanish word in its title?

Conejo (soft j, which resembles a y) is what those living in the Veneto call rabbit. It may come from Spanish, because the Spanish were present in various parts of Italy (including nearby Lombardia) at various times, but then again it may not. After all, both Spanish and what is spoken in the Veneto ultimately come from Latin.

Kyle Phillips, Your Guide to Italian Cooking