Yield: 2 Servings

Ingredients:

• 1 boneless rabbit loin (or half a rabbit)
• Salt and freshly ground black pepper, to taste
• ½ cup extra-virgin olive oil
• 4 cloves garlic, peeled and crushed
• 2 sprigs fresh rosemary, chopped
• ¼ teaspoon crushed red pepper flakes
• 1/3 cup white wine
• 2/3 cup chicken stock or water
• 1 Tablespoon red wine vinegar
• 1 ½ cups shredded radicchio

Method:
Rub the flesh of the rabbit with salt and pepper. In a large sauté pan, place ¼ cup of the olive oil, garlic, rosemary and red pepper flakes and sauté over medium heat. When the olive oil starts to sizzle, after about 3 minutes, reduce the heat to medium-low, add the rabbit, and brown it on all sides, 15 to 20 minutes.

Add the wine and cook until it reduces completely, about 6 minutes, then add the chicken stock or water. Continue cooking for another 9 to 10 minutes, until the rabbit is tender. Remove the rabbit from the pan and turn the heat to high. Reduce the pan juices for 4 to 5 minutes and set aside.

When the rabbit is cool enough to handle, cut loin into pieces or bone half-rabbit, cutting meat into medium-sized pieces. Whisk the red wine vinegar together with salt and pepper. Whisk in the remaining ¼ cup of olive oil. Add 2 Tablespoons of the pan drippings. Toss the rabbit with the radicchio and the dressing and serve.

Wine Pairing:
La Parrina Ansonica 2003 - This wine, untouched by oak, shows a steely and firm structure able to tackle the crisp and bitter nature of radicchio, allowing the subtleness of the rabbit to shine.