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
Garlic
Sage
Rosmary
Bay
Tomato paste
Half a cup of bouillon
50 g Grappa
Salt
Pepper - 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".
