Ingredients (Yield: 6 servings)
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a rabbit (1,5-1,8 kg) |
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3-4 peppers |
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2 glasses red wine |
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2 cloves garlic |
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1 glass beef stock or canned broth |
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1/2 onion |
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1/2 carrot |
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1 stem celery |
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1 bay leaf |
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1 rametto di rosemary |
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2-3 tablespoons vinegar |
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oil and butter |
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salt and pepper |
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| 1) |
Wash the rabbit, dry and chop. In a large casserole warm 3-4 tablespoons of oil and a tablespoon of butter, add the rabbit, rosemary, bay leaf, garlic (that you will remove when meat is brown) and vegetables chopped fine. When the meat is brown on all sides, add salt and pepper, pour a glass of wine, let evaporate for a minute , cover and cook on low pouring some beef stock from time to time. |
| 2) |
While meat cooks, wash the peppers, cut into large pieces, remove seeds and chop into small stripes. |
| 3) |
By the time rabbit is half cooked, add peppers and pour the rest of the wine. Towards the end pour vinegar and reduce any gravy in excess on high. Serve with polenta.
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| Variants: since this recipe has been handed down orally there are many different versions. In stead of butter you can use lard or bacon. Before mixing with the rabbit, you can saute peppers for a few minutes with garlic and dissoWhile meat cooks, wash the peppers, cut into large pieces, remove seeds and chop into small stripes.lved anchovies. The wine used is usually red but you can also use white |
Best wine with this dish: Barbera d’Alba Superiore |
