Stewed rabbit
Instructions
In a pan heat three tablespoons of oil and saucepan for a quarter of an hour the rabbit cut into pieces.
When they have browned, add the garlic, thyme and parsley.
Stir, add salt and pepper.
Wet with wine and let evaporate.
Add the tomatoes peeled, deprived of seeds and coarsely chopped.
Cover.
Continue cooking over low heat for about an hour and a quarter, stirring every so often.
Serve immediately.
Accompanying wines: Oltrepò Pavese Barbera "Bubbly" DOC, Rosso DOC, Lizzano DOC Malvasia Nera.
