ChefXi OfficialA soulful Umbrian-style rabbit stew braised with rosemary and white wine, topped with a smoky charred pineapple and holy basil relish inspired by Brazilian grilling traditions.
Pat the rabbit pieces completely dry and season aggressively with sea salt and cracked black pepper. Let sit at room temperature for 20 minutes.
Dry meat is essential for a proper Maillard reaction and deep flavor.
Finely mince the fresno chili and chiffonade the holy basil for the relish. Set aside.
In a large heavy-bottomed Dutch oven, heat the olive oil over medium-high heat. Brown the rabbit joints in batches until a deep golden crust forms on all sides. Remove and set aside.
Don't crowd the pan or the rabbit will steam instead of searing.
In the same pot, add the diced pancetta and cook until the fat renders and it becomes crispy. Add the smashed garlic and rosemary sprig, sautéing for 2 minutes until fragrant.
Deglaze the pot with the white wine, scraping up all the brown bits (fond) from the bottom. Let the wine reduce by half.
Return the rabbit to the pot and add enough chicken stock to come halfway up the meat. Bring to a simmer, then cover and reduce heat to low. Braise for 45-50 minutes until the meat is tender but not falling off the bone.
While the rabbit braises, heat a cast-iron grill pan until smoking hot. Dust the pineapple rings with smoked paprika and grill until deeply charred and caramelized on both sides.
The char mimics the 'picanha' grill essence we want to infuse.
Dice the charred pineapple and toss with the holy basil, minced chili, and lime juice to finish the relish.
Remove the rabbit from the pot. Increase the heat to high and reduce the braising liquid for 5 minutes until it coats the back of a spoon. Discard the rosemary sprig.
Plate the rabbit joints, spoon over the reduced pan sauce, and top generously with the smoky pineapple-holy basil relish.
This dish is a dialogue between the rugged hills of Umbria and the vibrant fire of a Brazilian churrasco. We take the traditional Coniglio in Umido—a hunter-style rabbit stew—and introduce the 'picanha' element not through beef, but through the technique of high-heat fat-cap charring and a smoky, tropical relish. The holy basil provides a peppery, anise-like bridge between the Mediterranean herbs and the charred pineapple. Respect the lineage, but embrace the smoke.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.