Rabbit in vinegar
Instructions
In a saucepan heat a knob of butter and three tablespoons of olive oil, Sage and Rosemary, chopped freshly ground pepper, crushed garlic.
Let stand for a few minutes, stirring.
Then saute in the sauce the rabbit cut into pieces.
Just took the color spray them with vinegar diluted with a little water.
Adjust the salt, cover and continue cooking at moderate flame for about an hour.
Ten minutes before withdrawing from heat add green olives and capers desalted.
Let season and serve hot.
Accompanying wines: Rossese Di Dolceacqua DOC, Parrina Red DOC, Etna Rosato DOC.
