Total Calories: 295
1 Rinse the rabbit pieces, then pat dry with paper towels. In a large skillet, heat the oil and pancetta over medium heat for 5 minutes. Add the rabbit and cook on one side until browned, about 8 minutes. Turn the rabbit pieces with tongs and scatter the onion all around. Sprinkle with salt and pepper.
2 Add the wine, cloves, and bay leaf. Bring the liquid to a simmer and cook until most of the wine has evaporated, about 2 minutes. Add the broth and cover the pan. Reduce the heat to low and cook until the rabbit is tender, 30 to 45 minutes.
3 Transfer the rabbit pieces to a plate. (If there is a lot of liquid left, boil it over high heat until reduced.) Stir in the sugar, vinegar, raisins, and pine nuts. Stir until the sugar dissolves, about 1 minute.
4 Return the rabbit to the pan and cook, turning the pieces in the sauce, until they seem well coated, about 5 minutes. Stir in the parsley and serve hot with the pan juices.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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