Rabbit in red wine
Instructions
Put aside the liver, then cut the rabbit into pieces and collect them into a bowl along with onion studded with cloves.
Combine thyme, Rosemary and chopped Sage, cinnamon, whole garlic, carrot and celery into small pieces.
Cover with the wine and let it marinate for 12 hours.
Drain the meat and Brown it in a pan with 40 g of butter and a little oil.
Add salt, pepper, pour in the marinade and cook covered over low heat for 30 minutes.
Add the diced liver and cook for half an hour.
Withdrawn from the fire.
Blend sauce and liver and nappate with this sauce the pieces of rabbit.
The accompanying wine: Dolcetto d'Alba DOC, Rosso Piceno DOC, Taburno DOC Piedirosso.
