Rabbit tuna (2)
Instructions
In a large saucepan bring to boil water with the onion, carrot, celery cut in small pieces, the bouquet of herbs, cloves and 5-6 peppercorns.
Add salt and soak up the whole rabbit, making sure it is covered with water.
Simmer to a boil and light low flame for about one hour, until the meat is very tender and will tend to become detached from the bone.
Turn off and let cool the rabbit in his own water, covered saucepan.
Strain it before it is completely cool, clean the meat from any remaining vegetables and disossatelo pulling the flesh into small pieces neither too small nor too large.
Collect them as in a bowl.
Peel the garlic and gently clean the Sage leaves.
Cover the bottom of a bowl with a thin layer of oil, formed a layer of rabbit, inframezzandoli pieces with Sage leaves and some garlic left whole, oil sprayed, then alternate layers in exhausting all ingredients.
Eventually the rabbit must be well impregnated with oil but without being submerged, however.
Cover with a sheet of greaseproof paper and store in the fridge, at the less cold, for at least a day before serving.
You can still keep it for 10 days and eat the rabbit as an appetizer, accompanied by pickles as desired.
Ingredients and dosing for 6 persons
- 1 rabbit whole clean
- 1 onion
- 2 cloves
- 1 carrot
- 3 stalks of celery
- 1 bunch of mixed herbs tied together (rosemary, sage, thyme, bay leaf, parsley)
- 11 leaves sage
- 8 cloves of garlic
- 50 cl of olive oil
- Salt
- Peppercorns