Rabbit with rosemary
Recipe from Elena Faita
Ingredients
1 rabbit (approx. 1.2 kg / cut in eight pieces)
125g bacon
2 sprigs of rosemary
½ cup of dry white wine
2 tbsp flour
1 celery stalk
1 bay leaf
½ cup vinegar
30g butter
4 tbsp olive oil
1 onion
1 clove of garlic
1 cup chicken stock
Salt and Pepper
Method
In a large terra cotta casserole, heat the olive oil and the butter. Add the onion, garlic, bacon and celery and fry for 5-7 minutes. Add the bay leaf, sprigs of rosemary and slowly add the rabbit that has been lightly floured. Once the rabbit is golden on all sides, deglaze the casserole with the white wine. Once the wine is completely evaporated, continue cooking adding some chicken stock a ladle a time. The cooking time may vary between 20 – 30 minutes. Serve hot!
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