Marinated rabbit
Instructions
Cut the rabbit into pieces and put it to marinate for at least 6 hours in a bowl with white wine, vinegar, onion studded with cloves, celery, carrot and some peppercorns.
When you cook them, drain them, dry them well and saute it in a pan where you have heated the butter and three tablespoons of olive oil.
Sprinkle the pretzels and pepateli.
Squirt with two ladles of marinade to the colander, then evaporate a little, cover.
Cook over low heat for about an hour and a quarter, if necessary, by adding two tablespoons of marinade.
Accompanying wines: Red Breganze DOC, Sangiovese Di Romagna DOC, Leverano Rosato DOC.
Ingredients and dosing for 6 persons
- 1 rabbit
- 30 g of butter
- 50 cl of dry white wine
- 2 tablespoons of wine vinegar
- 1 onion
- 1 carrot
- 1 costa of celery
- 2 cloves
- 3 tablespoons of olive oil
- Salt
- Pepper
- Peppercorns