Coniglio is the Italian word for rabbit whose meat is cooked and served roasted, grilled or stewed in Italy. Farmed and wild rabbits are often used in place of veal or chicken in Italian cuisine. It is often slowly braised with herbs, wine and vegetables. It is one of Tuscany's favorite meats.
Coniglio is pronounced "koh-nee-lyoh"
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Coniglio in umido is the Italian dish of stewed rabbit. It is made by stewing rabbit meat with herbs . . . Read More
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