Eater visits Nick Anderer at Maialino for a quick video of his Coniglio al Forno, whole rabbit braise with olives, rosemary, and white wine. Happy Easter everyone!
From Anderer:
"The rabbit is butchered into sections - the legs and shoulders are braised with chicken stock, prosciutto and white wine, the saddle and rack are pan-roasted with garlic and rosemary, the liver and kidneys are lightly butter-basted until medium rare. The whole thing is drowned in a sauce comprised of the rabbit braising liquid, a touch of veal stock, black olives, rosemary, garlic and Chardonnay vinegar."