RABBIT WITH ORMEASCO
linea_rossa

coniglio

 

Ingredients for 8 people

1.5 kg rabbit
0.5 l of Ormeasco
1 onion
1 ripe tomato
celery
extra virgin olive oil
carrot
a knob of butter
a small bunch of aromatic herbs (rosemary, bay leaves, sage)
salt to taste
pepper to taste
a clove of garlic

 

Preparation

Finely chop the onion, celery and carrot and sauté everything in a pan with oil and butter. Add the rabbit chopped into pieces, the herbs and garlic, and brown, basting it with the wine which should evaporate. Add the tomato and finish cooking by dousing with water. Cook the rabbit for roughly an hour, season with salt and pepper before serving.

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