Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Rabbit Island’s style


Clean, wash, cut the rabbit  into quite regular pieces and pad them dry.
Combine butter and oil in a pan, add a the finely crushed garlic cloves, then add the rabbit pieces which have been previously slightly floured.
Brown the meat, add the diced ham and crushed red pepper; add the wine, season with salt, pepper and cover with hot water in which you have dissolved the extract of meat and tomato sauce.
Cook very slowly to evaporate the excess liquid for about an hour, add the lemon peel, parsley and place the rabbit on a platter, covering it with half of the gravy.
As to the remaining gravy: add the finely chopped liver (previously fried with butter and sage), basting with the Grappa.

Recommended Grappa:
Poli Bassano 24 Carati

  • Ingredients:

    About 1,2 kg skinned rabbit
    80 g raw ham
    1 glass white wine
    2 cloves of garlic
    2 tablespoons tomato puree
    Hot pepper
    1 tablespoon meat extract
    Grated lemon peel
    1 tablespoon chopped parsley
    100 g butter
    1 tablespoon olive oil
    1 shot glass aged Grappa
    Salt and pepper

  • Author:
    • Romilda Rinaldi, Donna
  • Typology:
    • Second course
  • Preparation time:
    • About 80 minutes
  • Notes: