Rabbit in white wine

Rabbit in white wine is a classic dish, whose preparation requires patience and attention to enhance the delicate flavors of the meat. Here is the recipe for preparing Italian-style rabbit in white wine:

Ingredients

• 1 rabbit cut into pieces (about 1.2 - 1.5 kg)
• 500 ml of dry white wine
• 2 tablespoons of extra virgin olive oil
• 2 cloves of garlic
• 1 sprig of rosemary
• 2 bay leaves
• 1 medium onion, chopped
• 2 medium carrots, sliced
• Salt and pepper to taste
• Vegetable or chicken broth, if necessary

Preparation

1. Clean the rabbit pieces well and dry them with kitchen paper.
2. In a large pan or pot, heat the extra virgin olive oil and sauté the garlic cloves with the rosemary sprig to flavor the oil.
3. Remove the garlic and rosemary, add the rabbit pieces and brown well on all sides over high heat.
4. Once the rabbit is browned, lower the heat, add the onion and carrots, and let them sauté until they have softened.
5. Season the rabbit with salt and pepper, then pour in the white wine and add the bay leaves.
6. Cover and let it cook over low heat for about 60-90 minutes, turning the rabbit pieces occasionally and adding broth if the liquid should dry out too much.
7. The rabbit will be ready when the meat is tender and the sauce has reduced and become flavorful.

If you wish, you can add green olives or capers for an extra touch of flavor to the dish.

Curiosity

Rabbit in white wine is a classic of Italian home cooking, especially in rural areas, where rabbit meat was traditionally considered a valid alternative to chicken. The secret to a successful dish is slow cooking, which allows the meat to be tender and the wine to flavor it delicately.