Ginota rabbit
Instructions
Take only the noble parts of the rabbit, the rear and the front legs, and then disossatele.
Put them in a bowl and cover with fresh water: pour the glass of vinegar and add the sprig of Rosemary, garlic and coarsely chopped onion.
Let the rabbit to marinate for 15 minutes; eliminate the smell of wild.
Dry the meat well and cut into the filet mignon; put them in the egg and bread crumbs and fry them in a pan with oil and butter, salted lightly.
When they are well browned remove from the Pan and place in a flat-bottomed crock and wide (dianèt), cover do not overscrew broth and cook slowly for half an hour until disappearance of the broth.
Serve hot, garnished with a little pile of stewed carrots.
Suggested wine: Barolo still young.
Ingredients and dosing for 4 persons
- 1 rabbit ready for cooking
- 1 egg
- 1 bowl of breadcrumbs
- 50 cl of broth
- 1 onion
- 3 cloves of garlic
- 1 sprig of rosemary
- 1 glass of wine vinegar
- Olive oil
- Butter
- Salt