Rabbit Stew with Olives and Rosemary
"This is one of my favorite things on the planet," says Marco Canora about his savory rabbit stew. He loves sharing the recipe with his students because it's an opportunity to teach them about making battuto (similar to soffrito), a mixture of sautéed onion, celery and carrots that's the base for many Italian dishes. Slideshow: More Hearty Stews
The stew can be refrigerated for up to 2 days.
Rabbit is sold at butcher shops and farmers' markets, and by D'Artagnan (800-327-8246 or dartagnan.com).
Marco Canora's rabbit stew will pair well with a full-bodied Italian red—nothing too delicate, as the wine has to stand up to the dish's rustic flavors. A good Montepulciano d'Abruzzo would be an ideal choice.