Rabbit Island’s style
Second courses
Aged
4 people
Romilda Rinaldi, Donna
About 80 minutes
Ingredients:
About 1,2 kg skinned rabbit
80 g raw ham
1 glass white wine
2 cloves of garlic
2 tablespoons tomato puree
Hot pepper
1 tablespoon meat extract
Flour
Grated lemon peel
1 tablespoon chopped parsley
100 g butter
1 tablespoon olive oil
1 shot glass aged Grappa
Salt and pepper
Sage
80 g raw ham
1 glass white wine
2 cloves of garlic
2 tablespoons tomato puree
Hot pepper
1 tablespoon meat extract
Flour
Grated lemon peel
1 tablespoon chopped parsley
100 g butter
1 tablespoon olive oil
1 shot glass aged Grappa
Salt and pepper
Sage
Preparation:
Clean, wash, cut the rabbit into quite regular pieces and pad them dry.
Combine butter and oil in a pan, add a the finely crushed garlic cloves, then add the rabbit pieces which have been previously slightly floured.
Brown the meat, add the diced ham and crushed red pepper; add the wine, season with salt, pepper and cover with hot water in which you have dissolved the extract of meat and tomato sauce.
Cook very slowly to evaporate the excess liquid for about an hour, add the lemon peel, parsley and place the rabbit on a platter, covering it with half of the gravy.
As to the remaining gravy: add the finely chopped liver (previously fried with butter and sage), basting with the Grappa.
Combine butter and oil in a pan, add a the finely crushed garlic cloves, then add the rabbit pieces which have been previously slightly floured.
Brown the meat, add the diced ham and crushed red pepper; add the wine, season with salt, pepper and cover with hot water in which you have dissolved the extract of meat and tomato sauce.
Cook very slowly to evaporate the excess liquid for about an hour, add the lemon peel, parsley and place the rabbit on a platter, covering it with half of the gravy.
As to the remaining gravy: add the finely chopped liver (previously fried with butter and sage), basting with the Grappa.
