Rabbit is popular throughout the region, and braising it in the local Rosso di Montalcino keeps the meat, which has a tendency to dry out, nice and tender. The recipe only calls for one-and-a-half cups of wine, so when you’re killing time waiting for the meat to cook, be sure to enjoy what’s left.
Yield: 4 servings
Preheat oven to 350˚F. Add 1 cup boiling water to mushrooms in a bowl and set aside. Add pancetta to a Dutch oven on medium heat. Cook until pancetta is crispy and fat rendered, about 10 minutes. Remove pancetta and reserve. Remove and discard all but 1 tablespoon fat from pan.
Raise heat to medium-high and sear rabbit on all sides. Remove rabbit from pan and add onions, carrots, and celery. Cook until light brown.
Add Brunello, tomatoes, porcinis, and their juice. Tie thyme, rosemary, and parsley in cheesecloth and add to pan. Add pancetta and porcini. Bring mixture to a boil. Cover and transfer pan to oven. Bake for 30 minutes and turn rabbit. Add additional wine and juices from tomatoes, if necessary.
Bake until meat is extremely tender, about 45 minutes more. Remove rabbit and strain vegetables, pancetta, and herbs from sauce to serve.
