Rabbit civet

Empty the rabbit, discarded the first head and split it into two pieces lengthwise and then each half cut five pieces by keeping the liver which you will need later for the sauce.

Wash them under running water, dry them and put them in a large bowl.

Add the onion, celery and carrot onion, washed and cut into pieces.

Add the peeled garlic clove, bay leaf divided into two, the cloves and pour the whole bottle of wine.

Cover the bowl and let marinate, in the refrigerator for at least twelve hours.

After this time you pull on the rabbit pieces, Pat dry with paper towel and lightly sprinkle with flour.

Passed by the sieve the marinade (keep the wine) and coarsely chop the vegetables after removing bay leaf and clove.

Heat oil and butter in a heavy-bottomed saucepan and Brown the rabbit often turn to color evenly and then remove from pan and keep warm between two plates.

Pour in the chopped vegetables to pan and let dry to fresh fire for about 10 minutes, stirring often, then add the rabbit, season with salt and pepper and, after a few minutes, pour into pan around the wine from the marinade.

Add the bay leaf and clove, with Midway and, when the wine has lifted the boil, lower the heat and simmer for about an hour.

Fine chopped liver, mix it with the sauce and let another ten minutes.

When cooked, the wine must be consumed almost completely and the sauce should be quite thick: to make it smoother move by Mashers mounted with the finest disc and pour over rabbit.

Serve very hot preparation along with a soft polenta.