Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Rabbit in the pan


Cut the rabbit into pieces and let it marinate in white wine and enough water to cover it for one night.
Drain, pad dry and sprinkle with flour, then fry in a large iron pan with four tablespoons of oil and a slightly crushed clove of garlic.
Flame it with a generous splash of Grappa and remove from the heat letting it drain in a colander.
Chop onion, celery and carrot  coarsely.
Fry the mixture in a tablespoon of olive oil and butter. Add the rabbit pieces, season and flavor  them with a bouquet garni consisting of sage, rosemary, bay leaves and a cinnamon stick.
Dissolve a tablespoon of tomato paste in white whine, add it to the meat, stir gently and cook for about 40 minutes.
Add salt and pepper at the end of cooking, then serve with potatoes.

Recommended Grappa:
PO' di Poli Aromatica

Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".

  • Ingredients:

    About 1,4 kg whole rabbit
    80 g onion
    50 g carrot
    30 g celery
    Dry white wine
    White flour
    Tomato paste
    Half a cup of bouillon
    50 g Grappa


  • Author:
    • Sergio Boschetto, Galliano Rosset, Amedeo Sandri
  • Typology:
    • Second course
  • Preparation time:
    • About 2 hours
  • Notes:
    • This is a typical recipe of the Venetian tradition, called "Conejo in tecia".