Rabbit with rosemary
Suggested material offered in store
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 Stefano's olive oil
1 onion
1 clove of garlic, cut with the mandoline
1 cup chicken stock
Salt and pepper
Preparation
In a 32cm Granit sauté pan, 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 pan 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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