1 rabbit — cut into portions
30 grams butter
1/2 litre dry white wine
2 tablespoons white wine vinegar
1 stick celery
3 tablespoons olive oil
salt and pepper
- Put the rabbit pieces in a dish along with the onion, carrot, celery, wine, vinegar and a few peppercorns. Marinate for at least 6 hour in the fridge.
- When you are ready to cook the rabbit, remove it from the marinade and dry well with kitchen paper. Add the butter and oil to a pan and brown the rabbit pieces. Season with salt and pepper.
- Strain the marinade and add about 2 ladelfuls to the pan. Allow to evaporate a little and then cover the pan.
- Cook over a low heat for about an hour and a quarter. If it looks like drying out, add a little more of the marinade.