Rabbit with wine and lemon
Instructions
Clean and wash the rabbit, cut into pieces and put it into a bowl, pour over the dry white wine, lemon and a pinch of grated nutmeg.
Let it marinate over night; about 2 hours before lunch, FRY oil in a saucepan with the butter and add the rabbit pieces, drained.
Brown on all sides, add salt, pepper and moisten occasionally with the marinade to cover and continue cooking for 90 minutes over low heat
Ingredients and dosing for 4 persons
- 1 1200 g bunny
- 2 cups of dry white wine
- 1 lemon
- 40 g of butter
- Olive oil
- Nutmeg
- Salt
- Pepper