Stewed rabbit (2)
Instructions
Finely chop celery and onion separately.
Wash in salted water with 5 tablespoons of vinegar the rabbit pieces and dry, salt and pepper.
Fry over high heat with a 4 tablespoons of oil; combine onion, celery, Bay leaves, Sage and lower the flame.
be in season; Deglaze with the wine and add the crushed tomatoes; season with salt and pepper, cover and carry.
Ingredients and dosing for 4 persons
- 1 rabbit apart
- 1 heart of celery
- 1 onion
- 200 g of san marzano peeled tomatoes
- Laurel
- Sage
- 5 tablespoons of apple cider vinegar
- Dry white wine
- 4 tablespoons of olive oil extra virgin
- Salt
- White pepper