Rabbit St. Dominic

August 7, 2014

St Dominic Receives the Rosary from Our Lady

St Dominic Receives the Rosary from Our Lady



Coniglio San Domenico

(Rabbit St. Dominic)


2¼ pound rabbit

3 Artichokes, medium (Canned artichokes may be used instead.)

1 Lemon

6 Tbsp. Olive Oil

½ C.  Onion, Chopped 

½ C. Black Olives

1 sprig Marjoram

6 Leaves of Sage

Salt and Pepper

½ C. White Wine

Chicken Stock

1 Tbsp. Tomato Paste

2 Tsp. Parsley, Fresh


Disjoint the rabbit and cut into medium-sized pieces.

Trim artichokes down to the tender heart, removing the choke, and cut into quarters. Squeeze lemon juice into a bowl, add water and then the artichokes, to prevent discoloration.

Heat oil in a large pan and fry the chopped onions. Add rabbit pieces, olives, marjoram, sage, salt and pepper, wine and some stock. Stir well, cover the pan with a lid, let simmer for 45 minutes to an hour, adding stock if necessary. Add artichokes, tomato paste and parsley and simmer for a further 10 to 15 minutes.


Serves 4  

Reprinted with permission from, Cooking With The Saints  by Ernst Schuegraf.



Print Friendly, PDF & Email

Previous post:

Next post: