Rabbit in red wine with laurel and juniper

09826 RABBIT in RED WINE with LAUREL and Juniper INGREDIENTS for 4 PERSONS 800 g rabbit pieces, 4 tablespoons of olive oil, an onion, a glass of red wine, nut meat, half a sprig of Laurel, a tablespoon juniper berries, a spoonful of flour, a tablespoon of butter, salt and pepper.

Cooking: 33 minutes preparation: 15 minutes Easy wash the pieces of rabbit in plenty of cold water, drain them, dry them with paper towels, put them in a bowl and spolverizzateli with ground pepper.

Moisten with the wine, add 2-3 bay leaves, lightly crushed juniper berries and add them into the bowl.

Let stand 20 minutes rabbit, turning the pieces after 10 minutes.

Peel the onion, rinse it, dry it and cut it into thin slices.

Heat oil in pressure cooker saucepan, heat the onion over medium heat; When the onion is browned add the rabbit pieces, let them season 3 minutes on all sides, turning them until they add the wine from the marinade with the Bay leaves and the Juniper, let evaporate 3 minutes over high heat; Add a glass of boiling water where you loose the nut.

Put the cover, wait for the hissing and Cook 20 minutes.

Remove the pot from heat, vent steam, remove the lid and remove Bay leaves.

In a small bowl mix butter and flour, put the pot on the fire, add the mixture of butter and flour the rabbit and let thicken the cooking 5 minutes, stirring with a wooden spoon.

Serve, completing the dish with fresh leaves of Laurel.