Tuna-Rabbit (Tonno di Coniglio, Piemonte - Italy)

This is not a feat of genetic engineering, but rather a traditional recipe from the Piemonte region of Italy in which a Rabbit is cured in olive oil much in the way tuna would be traditionally. The result is a succulent cold dish, which can be stored in the fridge for up to a week or two.

Preparation: boil the rabbit in salted water for 45 min to 1 hr, or until quite tender. Let it cool down. De-bone it by hand dividing the flesh into large chunks. Layer the rabbit meat in a jar with garlic, pepper, dried peperoncini, bay leaf, salt, pepper and cloves (very few of them). Cover with good quality extra virgin olive oil. Rest in the refrigerator for at least 24 hrs.

I think this dish could be an ideal candidate for 'canning' in air tight glass jars - much like tuna. It is not particularly acidic tough and I am a little hesitant to recommend this due to safety concerns. If you keep it in the fridge for up to a week or two there are no problems tough, and you'll be able to enjoy a great, simple dish, Buon Appetito!