Coniglio Arrosto Morto-Rabbit “Dead Roast” in Wine

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Congiglio Arrosto Morto in Italian simply means Rabbit Dead Roast. This Italian dish is typical of the Tuscan region of Italy. Congiglio Arrosto Morto could be made with beef roast, veal or even chicken but for this dish I prefer to use rabbit because rabbit has a little bit of sweetness that is ideal for this recipe. I know what a lot of you are thinking “rabbit?”. Well, I have to admit, that I used to think that eating rabbit was like eating a cute little furry bunny rabbit. I can still remember the first time I had rabbit. You see, I was tricked. I thought I was eating chicken and I wasn’t told until after the meal was over that I had really eaten rabbit. Since that day I have been a huge fan of rabbit. Rabbit tastes a lot like chicken only a little sweeter. Congiglio Arrosto Morto, Rabbit Dead Roast, is one of the few Italian dishes that does not use garlic. The basic flavors of the dish come from the white wine and the vegetables used in this dish.

Maria’s Congiglio Arrosto Morto
Rabbit “Dead Roast” in Wine


1 rabbit about 4 pounds
3 tablespoons extra virgin olive oil
6 sage leaves
1 sprig rosemary
1 cup dry white wine
Salt and pepper to taste
1 carrot peeled and diced
1 stalk celery diced
1 medium onion diced
1-cup chicken stock
1 bay leaf

Preheat oven to 350.
Cut the rabbit into pieces.
Heat the olive oil over medium heat in a heavy ovenproof pot.
When the olive oil is hot add the rabbit, sage and rosemary.
Brown the rabbit lightly on all sides for about 10 minutes.
Add the wine and season with salt and pepper.
Cover the pot and cook in the oven for approximately 1 hour.
After the rabbit has cooked for an hour add the carrot, celery, onion, chicken stock and bay leaf.
Cover pot and cook in the oven for an additional 30 minutes.
Transfer the rabbit to a serving plate and keep warm.
Discard the bay leaf.
Puree the vegetables by passing them through a fine sieve.
Stir the vegetable puree into the cooking juices in the pot.
Cook on top of the stove over medium heat until thickened.
Pour sauce over meat and serve immediately with polenta or mashed potatoes.

I hope you enjoy my journey of Italian Cuisine and of all the recipes that I have collected and saved throughout the years. I am always looking for new, exciting or different recipes, tips and helpful hints. If you have any family recipes that you would like to share with me, I would be excited to share them.

Con Tanto Amore



6 thoughts on “Coniglio Arrosto Morto-Rabbit “Dead Roast” in Wine

  1. That recipe sounds so delicious in a simple way. And it’s kosher! (Well, I don’t think rabbit is kosher,,, gotta find out but it isn’t milk and meat so it’ll work with chicken or beef.)

  2. Maria,

    Rabbit? Oh my. How brilliantly delicious! Few Americans eat rabbit. Maybe they look at it as peasant food or farmer food? I couldn’t say. As a hunter growing up in Michigan, rabbit, deer, and partridge were staples of my diet. Rabbit is hardly poor people food, but…Americans are fickle eaters.

    Anyhoos, I hope more people will venture into a new world of culinary excellence and try this recipe. I know I have been inspired to do a rabbit cacciatore because of this post.

    Sempre, piacere!

    • I would love to know how your rabbit cacciatore turns out. Yes, I know, most Americans don’t eat rabbit and it is getting harder to find. They really don’t know what they are missing. Lucky for me I know a butcher that carries rabbit. I have a few other recipes for rabbit, which someday I hope to post. I would have to say that one of favorite ways to have rabbit, is with spaghetti sauce instead of meatballs. I brown the rabbit in a little extra virgin olive oil and garlic.
      Grazie per aver visitato!

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